1Clean the pork, put the whole strip into boiling water to sear for 30 seconds;

2Scoop out and put it under the tap to rinse until cool, cut thick pieces, put it into boiling water to sear for 30 seconds; put it under the tap again to rinse until cool, put it into boiling water to sear for 30 seconds again, scoop it out to drain;

3Put the oil in a pot, add the cinnamon, the sesame seeds and star anise in the cold oil. Stir-fry the aroma over low heat;

4 Add the pork and stir-fry;

5 Stir-fry the pork until both sides are slightly browned;

6 Add the rock sugar or brown sugar, straw mushroom soy sauce and soy sauce, and salt;

7 Stir-fry evenly, so that each piece of meat are colored;

8 Add the hot water that has not exceeded the all ingredients, do not need to cover the lid of the pot, high heat to boil, skimming off the froth.

9Add ginger and jujube, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes~1 hour;

10Reduce the juice over high heat;

11Stir-fry while reducing the juice;

11Reduce the juice while stir-frying;

12Add ginger and jujube, and stir-fry while reducing the juice;?

12 Until the sauce is thick and each piece of pork is coated with the sauce.

Ingredients: pork, soy sauce, star anise, ginger, pepper, sesame oil, rock sugar, garlic, salt

Steps

1, prepare the material, wash the pork, cut into mahjong block size;

2, pot hot sesame oil, popping ginger, garlic, pepper and star anise;

3, pour in the meat stir-frying until the two sides of the slightly charred, add the cooking wine or white wine, soy sauce, rock sugar;

4, transferred to the casserole with the right amount of boiling water, slow simmering for an hour, pay attention to often turn over, on the one hand, even color, on the other hand, to avoid the pork skin sticking to the pot. Out of the pot before sprinkling some pepper and salt on it;

5, sheng out, arranged, appetite will be better.

1. cut the skinned pork into square pieces, green onion and ginger into large pieces.

2. Put the oil in the pot and heat, put the sugar and stir fry, when it becomes sugar color into the meat, add the right amount of water, with soy sauce, salt, sugar, green onion slices, ginger slices, star anise, sesame seeds, change the fire to simmer for 1-1.5 hours that is.

1. Wash and cut the pork into small dices;

2. Put a small spoonful of oil in the pan and heat until slightly hot, put the rock sugar and stir fry, until the rock sugar is completely melted;

3. Pour the diced meat and stir fry, so that it is evenly coated with syrup;

4. Mixed with an appropriate amount of boiling water, add dark soy sauce, roasted marinade seasoning packet;

5. Covered with the pot lid, small fire Simmer for about 40 minutes until the juice dries up.

Raw materials: fine pork, stew meat packet, green onions, rock sugar, tea.

Seasoning: green onion, ginger and garlic, star anise, cardamom, nutmeg, cinnamon, coriander, tangerine peel, dried chili peppers, sugar, salt, soy sauce, shaoxing wine.

Practice:

Step 1, cut pork into cool water to skim the blood foam;

Step 2, blanching stereotypes; (do not cut a good block and then blanch, so that the burnt braised pork is not the type of finished product can not be beautiful)

Step 3, fished out of the cooled and cut the same big square;

Step 4, the pan put a little oil, sautéed shallots

Step 5, into the meat stir-fry (stir-fry out of the oil in the meat);

Step 6, put a little oil in the pan and pour the sugar stir-fry sugar color;

Step 7, stir-fry to the sugar into a date-red turn off the heat;

Step 8, sugar color bubbles from large to small quickly turn off the fire, pour boiling water (this is a critical step in the braised pork, the color of sugar is the taste of caramelized sugar, will make the meat more attractive). is the flavor of caramel, will make the braised pork become fragrant with a slight caramel flavor);

Step 9, add a little shaoxing wine, add boiling water to burn, cooked quickly, add tea water, can go fishy;

Step 10, finally add soy sauce coloring, add salt to taste;

Step 11, change back to the frying pan on high heat, put the icing sugar, so that the juice can be thickened to release the pot, shallot segment garnish (Juice thick flavor, pour on the rice over addiction)?