What seasoning do you want for braised pork?

2, onion, ginger, tsaoko, nutmeg, fragrant leaves

3. Yellow rice wine and soy sauce

Wash the pork chop and cut it into pieces, put it neatly in a casserole, add onion, ginger, Amomum tsaoko, cardamom, fragrant leaves, wine, sugar and yellow wine, stir well, cook for a few minutes on high fire, and then change to slow fire after the meat is colored. Stewed for an hour, the meat is cooked and fragrant.

Click 1, and the meat itself comes out without adding water. You can add some wine. You'd better add some fat to the meat, it will burn better.

Be careful not to let the meat stick to the pot when stewing on low fire. The fire must be small. I usually use the smallest fire, and when it's fast, I turn it with chopsticks.

3. When the meat is rotten and the soup is collected, you must pay attention to the heat, which is easy to paste.

4, spices can not be added, otherwise the taste is too strong.

Maybe some mothers are used to cooking the meat first and then burning it after washing, which is ok, but it may not taste so fragrant and strong. You can put potatoes, radishes, yams and so on in the meat. Amomum tsaoko, nutmeg and fragrant leaves are all spices, which are commonly sold in supermarkets, and cloves can also be placed.

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