do not use water boiled

[sopwkhw2]

(Transfer):
authentic Pork practice [three]
first practice Pork:

1, to buy the pork (that is the kind of lean meat and fat have been stacked -like) cut into 1 cm square (thickness regardless, just length and width);
2, Guo Lifang oil (extra point), heat, add sugar (sugar can) spoonful (which can put more points) , Scoop paste up (this time should take the smoke pot, do not be afraid.) Cut into the meat and spices (thick slices of ginger, into a flap (not crumbled) of garlic, cinnamon, chili, star anise, orange peel (Non Citrus)), the fire stir for three minutes, when the meat turns crimson;
3, by adding appropriate amount of salt, a spoonful of soy sauce, vinegar, 1 / 5 spoon, half a teaspoon of sugar, two spoonfuls of wine, half a teaspoon of chicken, broth (water can) to submerge the meat of 3 mm, boil (a flavor began to take);
4, into the stew pot small Huoao a half hours, this time should be small and the soup was thick
(If the soup too much soup can be received fire, but stood looking at), add green peppers (not the kind of bell pepper very fat), can add a little parsley, and taste salty, and then boiled 3 minutes.
5, before the saliva dripping pan Cook the table, and others do not know the premise of a secretly eat. The second approach
Pork:

Pork dishes can be said to be a different place, different people, practices, certainly not the same. I arrived out, offer a Pork, to give you a gluttonous brother, gluttonous sister Solutions slander.
buy meat have to buy the pork skin, fat, lean the basic half each, must take the pig, or altogether do. Wash and cut meat
box, 2 cm square, do not use water boiled, pour the oil directly to get the pot amount (I use peanut oil), oil heat, put the meat wok, deep-fried! This process is indispensable to fry, one will be fat in the lard * out, eat up and not greasy, the second is to increase the aroma of meat (personal experience ... ... ... ... Do not fire too fast), the appearance of some of the meat fried to a golden , the cease-fire, remove the meat, oil disposal.
another pot, pour the oil amount, add onions, ginger, pepper stir-fry, to remind, to put garlic, a little shot, skinned, do not cut, the whole place, at least one portion, stir-fry with a flavor, and then very important - do not forget the sugar! Best rock sugar, sugar also, at least 1 tablespoon, (I was put 2 spoons,) do not be afraid put more meat candy's. Then pour in soy sauce, not too much. Be quick, otherwise sugar will paste.
proudly juice, pour in the fried meat, stir fry about, pour in the water (with bone soup better, and unfortunately I have no time to boil), then - on the pressure cooker! (If there is time, or not a pressure cooker, then slowly stewed it, at least one hour, the more rotten the better, do not forget to add water during the period.) A little water in the pressure cooker to can not have meat, salt, increase the material, the fire to boil, cover and simmer 25 minutes later, the cease-fire natural cooling, no pressure and opened the lid, then opened fire on the sauce, thicken the sauce later , MSG that the cease-fire pan, a third Pork Hong

practice:

cut into appropriate size pieces of white meat. And then boiled for 5 minutes in boiling water to remove, to Xingsao taste, to the floating foam! (Recipe: add some white wine is best!)
Be prepared spices: pepper, aniseed, cinnamon, ginger, onions, cooking wine, soy sauce, fried Guo Lifang
a little oil, the white sugar, fried candy colors.
lining color fried achievements under the prepared sauce to immediately down into the meat! (A little under a bubble will mean something!)
With personal preferences can also put some dry fried with chili inside, a number of colors can be bright, rich taste will be more
Shanghao the color to you can add water, then boil water, etc. ~ ~ ~
open water, it will put a small fire can be a stew! (My personal experience is two hours)
so little water left, and salt, you can fire sauce