The first practice:

1, buy back the five-flower meat cut into 1 cm square;

2, the pot of oil, when hot, put a spoonful of sugar, stir fry until paste. Pour into the cut meat and seasoned garlic, cinnamon, dried chili peppers, star anise, orange peel, stir-fry three minutes over high heat, when the meat turned deep red;

3, add salt to taste, a spoonful of soya sauce, vinegar 1/5 spoon, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken broth, broth, to submerge the meat 3 millimeters, boiling over high heat;

4, poured into the crock pot simmering on low heat for 1 and a half hours, this time the soup should be little and is sticky, add green pepper, can add some parsley, then taste the saltiness, stew for another 3 minutes.

The second practice:

Meat washed and cut square, 2 centimeters square, do not blanch with water, directly take the pot to pour the right amount of oil, oil hot meat into the pot, fry! Frying this process is indispensable, one is the fat meat in the lard out, eat up not greasy, the second is to increase the flavor of the meat, fried to the appearance of the meat is somewhat golden, cease fire, meat out, pour out the oil.

Another pot, pour the right amount of oil, into the onion, ginger, pepper stir fry, special reminder, to put garlic, a little pat, peel, do not have to cut, the whole into the portion of at least one head, together with the stir fry to the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, but white sugar is fine, at least 1 tablespoon, don't be afraid to put too much, meat likes sugar. Then pour in the soy sauce, not too much. You have to be quick, otherwise the sugar will be mushy.

Simmer the juice, pour in the fried meat, stir fry, pour in water, and then - on the pressure cooker! Pressure cooker in the water to slightly more than meat can be, add salt, add ingredients, high-fire boil, cover and simmer for 25 minutes, cease fire and natural cooling, no pressure to open the lid, and then open fire to collect the juice, the juice is thick, add a little bit of monosodium glutamate, cease fire out of the pot.

The third practice:

White meat cut into appropriate size pieces. Then blanch it in boiling water for 5 minutes and fish it out to remove the fishy odor and foam! Seasonings are prepared first: pepper, dashi, cinnamon, ginger, green onion, cooking wine, soy sauce

Put a little oil in the frying pan, put down the sugar, stir fry the sugar color.

The color of the enameled frying achievements should be immediately under the ready seasoning, down into the meat. With personal preference can also put some dry chili into the fried together, the color can be bright some, the taste will be rich

On a good color, you can add water, and then wait for the water to boil.

After the water boils, put the fire down to simmer!

When there is not much water left, put salt, high heat to collect juice can be.