The first species 1. Cut the bought pork belly (that is, the kind of lean meat and fat meat have been laminated) (the thickness does not care, only the length of the length); 2. Put the oil in the pot (more points), Put it into sugar after heat (sugar can also be) a spoon (can put more), stir-fry, it should be smoke in the pan, don't be afraid). Pour the chopped meat and seasoning (thick piece of ginger. Fired (not broken) garlic, cinnamon, dried pepper, octagonal, orange skin (non-tone)), fire, stir fry for three minutes, then the meat becomes Dark red; 3. Add salt amount, take a spoon, a spoon of vinegar, half a spoon, cooking wine, half of chicken, clear soup (cold water) to flood meat 3 mm, boil down (start to take The fragrance); 4. Pour into the stewed pot is a small fire for 1 and a half hours. At this time, the soup should be very small and have a sticky shape (if the soup is too much fire, but standing next to watching), add green pepper (Not very fatty lanterns), add some parsley, then taste the salty, then stew for 3 minutes. 5. Take the top table in front of the water drip to the pot and then sneak another one again under the premise of others.
The second type 1. Braised meat can be said to be a common food, different places, different people, and practice is definitely different. I came out, and I gave a red meat, gave you a brother, and the sister was explained. 2. Buy your meat must buy the skin's pork belly, fat, lean meat, one half of each, must bring a pig skin, or just don't do it. 3. Wash the cutting square, 2 cm, no water, directly take the pot to fly the oil), use peanut oil), after the oil is hot, put the meat into the pot, blow! Bombing this process is less, one is to force the lard in fat, not greasy, the second is to increase the fragrance of the meat (personal experience .......... The fire is too fierce), the appearance of the meat is some golden , Ceasefire, meat, oil fall. 4. Take the pot, put the water mode, put onion, ginger, pepper fried, especially reminder, to make large garlic, slightly shoot, peeled, don't cut, don't cut, the whole is put, the amount is at least one head, stir fry until you , Then very important - don't forget to put sugar! The sugar is best, the white sugar is also line, at least 1 tablespoon, (俺 is 2 spoons,) Don't be afraid to put a lot, the meat is a candy. Then pour the soy sauce, don't too much. The action is fast, otherwise the sugar will be paste. 5. After the juice, pour the fried meat, stir fry, pour it into the water (there is bone soup is best, but unfortunately), then - high pressure cooker! (If there is time, or there is no high pressure pan, then stew slowly, at least one hour, the closer, the better, don't forget to add water). The water in the high pressure pan is slightly not meat, add salt, add material, boil, cover the cover and cook for 25 minutes, the ceasefire is naturally cooled, there is no pressure to open the cover, then open the fire, after the juice , Add flavor, ceasefire, incense!
The third type of white meat is cut into a proper size. Then get out of 5 minutes in the boiling water, go to the smell, go to the floating foam! (Secret: add some white wine!) 2. Seasoning is ready: pepper, big materials, cinnamon, ginger, onion, cooking wine, soy sauce. 3. Put a little oil in the wok, under white sugar, stir-fried sugar color. 4. It is necessary to immediately prepare the seasoning, add meat! (Slightly, a bubble is going to get something!) 5. You can put some dry peppers and fry together with personal preferences. The color can be bright, and the taste will be rich. 6. Get better, you can add water, then wait for water to boil ~~~ 7. After the water is opened, you can put the hot and stir! (I personally experience is two hours). 8. Wait a lot of water, put the salt, the fire is juice! The fourth type: Sichuan-style braised meat does not think so many people are good at braised meat. This dish is unfinished, and it is my building. My braised meat is learning to my mother. Her old man is a Sichuan cuisine, and the braised meat is also different: 1. Heat the oil, put two spoonful of sugar and two fresh ginger (a large piece) cut ginger Go in and stir fry. 2. Put into the pieces of pork belly, stir fry until the color is yellow, and the oil also has a lot. 3. Plus water will flow with a meat, add a little salt, salt, two or two Chinese vinegar (two or two!), Cloves, four, five. 4. Ten minutes before the pot can add carrot blocks. 5. The water is rearward. Braised meat, I will do it once, I will do it once, and Jiang is better than meat. No, it is delicious than meat. :-) Ben 5: The family's red burnt meat is not eaten elsewhere, the small reck knife, the friends say it is delicious, publish a pound of the practice of pentae meat, cut into two or three cm segments, I have cut a few knives in two sides (for the taste, if it is lazy), use good soy sauce (not branched in China, I am mixed here), add sugar, chopped green onion, put the meat into the juice Feed for two hours (the best time will be turned off from time to time). Burning half a pot oil, put the meat pieces one by one for about half a minute, take it out. Burn a small half pot water, add the octagonal, large materials, and previously equipped Juice, etc. Water, add meat to add a small fire. Features: The meat is full and very crisp. Key: The onion should be added, the fried is in place (don't take the meat, then I put it in. " Meat) Disadvantages: The smoke is very small, there is no strong pumping hood. The sixth type: red burnt meat (Spring Festival version) Ingredients: fresh pork (back hip tip, with skin) 1000 grams, chicken leg 500 grams , Accessories: ginger, green onion, cardamom, red rot, large, salt, white wine, practice: pork cut (2cm long, 1.5cm wide), chicken legs into small pieces, put into cool water, heating to water, Take out the chicken pieces, dry water; pour oil, sugar, heating in the iron pan, stir in the shovel, the mixed color of the oil is deeper, bubble; after a minute, put the chicken block, pork block, stir, Pour the soy sauce, stir, add water, put the accessories, cover the cover, boil to the water, reduce the fire, or turn over the shovel, slowly stew. Attachment: Refreshing pickled vegetables.
