The practice of stewing pork

material

Material: 500g lean pork,

Seasoning: soy sauce 100g, cooking wine 5g, sugar 5g, onion 5g, ginger 5g, star anise 3g and cinnamon 5g.

working methods

1. Select pork belly and cut it into square pieces;

2. Cut the onion and ginger;

3. Stir-fry the meat until it turns white, add cooking wine, soy sauce and sugar, add onion, ginger, aniseed and cinnamon, stir fry a little, add broth, bring to a boil, skim off the floating foam, and simmer for more than an hour, and the meat will be crisp and rotten.

Small way to enhance fragrance ~

1, the meat should be blanched with clear water to remove the fishy smell and impurities. Boil in cold water, add a few slices of ginger and a little cooking wine, and then take it out for later use.

2. Heat a small amount of oil in a wok, add 2 tablespoons of sugar and stir-fry into a yellow paste, stir-fry the meat, add cooking wine after discoloration, stir well, add ginger, onion, aniseed, cinnamon, dried tangerine peel and pepper, stir well, add soy sauce, add boiling water (it must be boiling water, otherwise the meat will become hard and unpalatable), and cover the pot to cook until the soup is thick. Add some chicken essence to the pot.

Of course, you can add some vegetables and stew with meat. Mushrooms, dried vegetables, potatoes and vermicelli are all delicious. Don't put the soup in until it boils.