Chinese Food
Braised meat
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It took me tens of thousands of years to climb to the top of the food chain. So I'm a man who will die if I don't eat meat. Every day, we are studying and learning the practice of braised pork in various ways. I finally found out that I like this version of braised pork best. I got it from a hotel chef. But the way of eating is my own thought. It's easy to use. Share with you.
Cooking ingredients
Cooking Steps
Step1:Lower the meat in cold water. Add some cooking wine and vinegar. Boil the bleeding foam. Take it up and wash it with water. Cut it into 4cm blocks for use.
Step2:Pour a little oil into the pot. Put the lollipop (the amount depends on your taste). Stir fry the sugar over low heat until the crystal sugar melts completely in the oil to the color of toffee.
Step3:Pour the meat into the pot and stir fry over low heat. It's better to force some oil out of the meat. Then pour in a small amount of soy sauce, stir fry twice.
Step4:Pour in the yellow rice wine without meat (it is recommended that the wine from guyelongshan or Shikumen can be boiled for more than three years) and turn it to the minimum fire (keep the soup in the pot rolling all the time) for more than one hour. Generally, I boil it for 1.5 hours. The taste of rice wine will evaporate.
Step5:Put some salt into the juice before opening the fire. Meat will die if salt is put early.
Step6:It's more delicious.
Cooking tips:There are skills in making delicious dishes.
