Chinese Food
Braised pork (● - ●) falls in love with meat. It's not my fault
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Super detailed. Novices can try it. But it's better to have the basis of stir fried pork and stir fried pork.
Cooking ingredients
Cooking Steps
Step1:Sliced ginger and garlic. Small amount of spice
Step2:Cut the streaky pork. Put it in a thin bowl for later us
Step3:Fat put another bow
Step4:A small amount of oil. Don't put too much. Most of it comes from fat
Step5:After the oil is hot, put ginger slices and so on (in the bowl in the picture). It doesn't take too long to fry for a while, but it still needs to fry for a while until the ginger and garlic taste come out. Medium or low heat. Garlic cloves are easy to burn without frying.
Step6:Add in the fat. Stir fry. Adjust the heat properly. Pay attention to oil explosion. You can use the pot cover to block it.
Step7:Stir fry. To spice tast
Step8:It takes a long time to add lean meat and stir fry. Pay attention to the heat. It's very important for braised pork to be fat but not greasy
Step9:Stir fry over medium and low heat. Add a small amount of cooking wine. Stir fr
Step10:Take out the meat and spices. Take out the burnt garlic slices. I don't like ginger. It's also taken away
Step11:Add brown sugar. Stir fry. It can be pressed with a shovel
Step12:Stir fry until bubblin
Step13:Stir fry for a while. I don't have enough brown sugar. Add some white sugar
Step14:Meat pulled out before joinin
Step15:Stir fry. Medium and small fir
Step16:Stir fry until the meat is crispy yellow. Be patient. Use medium and low heat to prevent it from scorching
Step17:More raw soy sauce. A small amount of old soy sauce. About 3-1-0.2 sauce. Not too much. It will be added later
Step18:Add sauce such as raw soy sauce, color and stir fr
Step19:Small fire is enoug
Step20:Stir fry for a while. Adjust the fire. Add wate
Step21:After adding water, it will burn in a medium fire
Step22:Take away the oil slick. Don't finish it all. I have a little more oil. About a third of it comes out.
Step23:Keep the water open. Concentrate slowly until the water has just flooded the meat. Add water agai
Step24:If it's too oily, you still need to get the oil slick
Step25:Boiled water. Concentrat
Step26:Keep the water boiling. Turn it over from time to time to avoid burning
Step27:When the water is fast drying, turn down the hea
Step28:Flip from time to tim
Step29:It's probably like this. Taste it. It's too salty. You can add water again. This time, add a small amount of water and submerge the meat pieces
Step30:Add water again. Keep the water boiling. Pay attention to the fire. It's probably more than a small fire
Step31:During the last water concentration, you can cut the chopped green onio
Step32:Wait for the water to dr
Step33:It 's about ready to close the pot
Step34:I washed two pieces of lettuce and spread them on the bottom of the plat
Step35:
Step36:
Cooking tips:Braised pork is fat but not greasy. These are very important. 1 * be patient when frying meat. Fry more fat meat. 2 * when adding water again, constantly evaporate until the water is even or close to the level of the meat. Add water again, evaporate again. There are skills in making delicious dishes twice or three times.
