Braised pork tastes slightly different in different places. The subtlety of Chinese food lies in the random changes of ingredients. The south is used to coloring with soy sauce, while the north prefers to stir-fry sugar.
Today, we will introduce the practice in the north.
Ingredients: pig's rear buttock1000g.
Accessories: appropriate amount of onion, 2 star anise, 4 dried peppers, 4 fragrant leaves, cinnamon 1, fresh ginger 1, 4 dried hawthorn slices, appropriate amount of butter, soy sauce, sugar and boiled water;
1. Wash the pork, cut it into dices, put it in a pot with cold water, and skim the foam after the water boils.
2. Take out the cooked meat and wash it with warm water.
3. Prepare seasonings: dried pepper, cinnamon, fragrant leaves and star anise (garlic is also optional).
4. Small fire, do not put oil, repeatedly stir-fry the meat, stir-fry until the meat is a little tar, turn off the torch and remove the meat.
5. Make a pot, heat it with lard fried with meat, and add star anise, dried pepper, cinnamon and fragrant leaves to stir-fry for fragrance.
6. Add the meat and stir fry 1-2 minutes and take it out for later use.
7. Add 2 tablespoons of sugar to the remaining oil in the pot (this amount can be added according to your own preferences, and you can add more sugar if you like to eat sweet), and stir-fry the sugar over low heat.
8. When sugar bubbles, the color will turn red.
9. At this time, quickly cook 1 tablespoon of hot water, add the meat and stir-fry until the meat turns red.
10. Stir-fry until the pork pieces are colored, add some soy sauce, soy sauce (not too much, too much color will turn black) and yellow wine and stir-fry.
1 1. Add boiling water (add more water, preferably enough at one time. When the meat is cooked, you can collect the soup over high heat. If there is less water, adding water in the middle will affect the taste of meat), then add ginger, onion and hawthorn slices.
12. Cover the pot, bring to a boil and simmer 1 hour.
13. It's been stewing for an hour, and the soup is almost half left. At this time, add 6 grams of salt (salt can be added according to your own taste. In the case of soup, don't just taste salty, and continue to simmer.
14. When the meat tastes soft and rotten, you can collect the juice on the fire.