Prepared ingredients: 600 grams of pork, a small onion, ginger, two anise, cinnamon, salt, 20 grams of rock sugar, cooking oil, moderate.

Practice steps:

1, the meat cleaned and cut into 2 centimeters square pieces of meat spare.

2, the small onion cut into long sections, ginger cut into slices, and then prepare two star anise, a small piece of cinnamon spare. Do braised meat does not need too many spices, there are a few of these materials will be enough.

3, add the right amount of water in the pot, cut the pork pieces of cold water in the pot, boil over high heat and skim off the foam, and then add a little wine to go fishy, cook for 2 minutes and then fish out.

4, the meat out with hot water or lukewarm water to rinse off the surface of the residual foam, and then dry water standby. After blanching the meat, do not use cool water to rinse, because this time the temperature of the surface of the meat is still relatively high, a cold water will make the meat contraction, so that the meat is not easy to stew.

5, the first frying pan hot to smoke, and then add a little cooking oil to moisten the pan, the control of the water of the meat sautéed in the pan, the meat in the excess fat sautéed out of the meat sautéed to the skin brown after the sheng out of the standby. This step can remove the excess fat in the pork, so that the braised pork tastes fat but not greasy.

6, frying pan to leave a little oil, into 20 grams of rock sugar, first open high heat to the rock sugar fried, and then turned to a small fire frying, stirring with a spoon, when the rock sugar bubbles, bubbles from the big into a dense bubble, sugar color is fried.

7, sugar color fried good after the next into the sautéed pork pieces, quickly stir-fry a few times, so that the surface of the meat evenly coated with sugar color.

8, add the right amount of boiling water, and then add the scallion, ginger, star anise, cinnamon, high heat to boil and then turn to medium-low heat, cover the lid of the pot and simmer for 45 minutes. This time must add boiling water, add cold water will make the meat tight, sugar color crystallization.

9, 45 minutes later, the meat has been seven or eight minutes cooked, add the right amount of salt to taste, cover the pot and simmer for another 15 minutes. Do braised pork, add salt can not be too early, add salt too early, the meat is easy to firewood, not easy to stew; to stew the meat to seven or eight minutes cooked and then add salt, not only will not make the meat firewood, but also make it more flavorful.

10, after 1 hour of slow stewing, braised pork has become very soft, this time and then open the fire, the soup slightly collected, the color of braised pork will become very beautiful, turn off the fire, out of the pot on the plate can be.

Do braised pork need to pay attention to the details and a few tips:

1, meat blanching should be rinsed with hot water, it is best not to use cold water rinse.

2, blanched pork cubes, and then stir-fried, can effectively remove the grease and fishy flavor, so that the braised pork eat up not greasy mouth.

3, braised pork stewed to eight minutes cooked before adding salt to taste, too early, too late are not.