How to make master-caliber braised pork at home?

Required ingredients: 800g of pork, 15g of star anise, 1 green onion, 3 slices of sesame leaves, 30g of ginger, salt, 20g of cooking wine, 15g of dark soy sauce, 20g of soy sauce, 25g of oil, 30g of rock sugar, and an appropriate amount of chili.

Methods and steps:

Tips: The meat must be used to choose the kind of layer of fat layer of skinny, layered fresh meat, made out of braised meat is beautiful and delicious. Some friends will use cold water to rinse after blanching, this will be hot meat "radical death", later cooking, the oil inside can not come out, but the water will be lost, resulting in the finished dish greasy and firewood. In addition, when blanching, be sure to cool water in the pot, so as to better blanch the blood out.

Second step: hot pot of oil, into the prepared pork, stir-fry small fire until the amber color sheng out (pork stir-fry oil, the surface of the surface of the yellowish and then burned, so that the texture of the meat is not greasy). Another pan, the oil is hot, into the rock sugar simmering sugar color, down into the meat with stir-fry, and then put the big spices on the edge of the pan in the oil, stir-fry aroma. Pour in soy sauce, consumed oil and old soy sauce in turn to evenly coat the meat.

Tips: Stir-frying the sugar color is a key step in the production of braised pork, the sugar changes color very quickly, so pay attention to observe, fried will be bitter. Stir frying sugar color, the pan into a little oil, can let the icing sugar in the pan turning is enough. To small fire constantly stirring, sugar into liquid - dark color - foam - foam subside the moment put into the meat, stirring over high heat color. Stir-fry sugar in the foam almost disappeared under the meat stir-fry on high heat. Stir frying sugar color is best to use rock sugar, so that not only the taste is good, the color of the meat fried red and beautiful.

Step 3: Add hot water to the pot without overflowing the meat, then put in the sesame leaves, ginger, scallions, dashi, and then put in a few grains of rock sugar, and if you like to eat spicy friends can put a few small chili peppers.

Tips: This link should pay attention to is that the meat stir-fried can not add cold water, otherwise a reason, the meat "radical death", the consequences of the same greasy firewood, more will not appear in the mouth of the effect of melting.

Step 4: After the fire opened, transfer to casserole, add the right amount of salt to taste, turn the fire to simmer for about 50-60 minutes. While the meat is simmering, remove and discard the ginger, star anise, and allspice leaves. The last step is to reduce the sauce over high heat and serve.

Tips: This step is best done in a casserole dish, i.e., non-stick, and do not worry about the paste pot, especially suitable for beginners. Stewing time everyone should have patience, high heat to open the pot and then turn to low heat, at least one hour to stew, the meat will be crispy, the oil will be all out. In addition, braised meat with water to add more points when stewing, it is best not to add water in the middle.