Braised pork is a dish we all like to eat, on the table is often able to see, although the raw material is pork, but as long as the texture of the braised pork is well done is greasy, melt in the mouth, very tasty. It is simply a rice gods, with rice can let you eat two big bowls full. But a lot of people in the do braised meat has been do not know what method is correct, also do not know in the end need to blanch, the next will give you an explanation.

a: braised pork is required to blanch.

Meat and vegetables are not the same, most of the meat before doing is the need to blanch, because meat contains blood water is not clean. So that when doing braised meat need cold water in the pot, first blanch the braised meat again, remember to prevent some ginger and cooking wine, the purpose is to remove the fishy flavor of the meat, so that the taste is more delicious. Blanching time to see the color of pork white can be fished out.

II: Stir fry the sugar color with rock sugar.

The next step is to start making the five-flower meat, the soul of the five-flower meat is to fry the sugar color, which can make the five-flower meat more colorful and mouth-watering. Generally in the oil after the heat under a few rock sugar is good, stir fry two minutes to melt the rock sugar to the sugar color can be under the five-flower meat. Remember to pour the oil does not need too much, because the meat inside itself is with oil, in the process of stir-frying will be able to inside the oil stir-fry out.

Three: Add seasonings and simmer.

Pouring into the pork can put seasoning, seasoning is generally ginger, garlic, anise, cinnamon, soy sauce, soy sauce, etc., according to personal taste can be put. Add seasoning stir fry a few times after you can pour in water, the amount of water submerged pork on it.

Poured into the water after just need to wait quietly on it, high heat simmering forty minutes or so can be out of the pot, the last to remember to big fire juice a little, this time the room full of incense, incense, we all want to drool, a very classic food.