Braised Pork in Braised Sauce-can be Made Easily without Frying Sugar
by Heart-cooking kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
I heard that you should eat more vegetables in spring? It is said that the wild vegetables in front of the door are already tender and green? No, foodies like us will never be separated from my dear meat!
Sweet and sour tenderloin, green pepper, shredded pork, lion's head, steamed meat, steamed pork, spicy crayfish, hairy blood, braised pig’s feet, chicken, stewed mushrooms, teriyaki chicken steak, dry pot, bullfrog, sizzling sausage, tomato, sirloin, pork stewed vermicelli, Mei Cai, farmer’s fried pork, spicy chicken pepper Mochi... Among the many meat foods, the one that attracts the editor the most is undoubtedly a bowl of braised pork with delicious flavor and flavor. The meat under the sun shines with crystal clear light, and the entrance is chemically fat but not greasy. Such a scene is simply a dream-like life.
Ten miles of spring breeze, it is better to eat meat. Today, the editor specially invited a heart-cooking craftsman to bring you a spring-scented braised pork!
The braised pork dish "Ten Miles of Spring Breeze" that Mr. Shu will bring today can be called a simple version of braised pork. It cleverly avoids obstacles like fried sugar color, and directly advances towards achieving perfect meat quality. If you want to taste this beautiful spring delicacy with meat and vegetables, you only need to remember the steps summarized by the editor of vomiting blood:"
Sweet and sour tenderloin, green pepper, shredded pork, lion's head, steamed meat, steamed pork, spicy crayfish, hairy blood, braised pig’s feet, chicken, stewed mushrooms, teriyaki chicken steak, dry pot, bullfrog, sizzling sausage, tomato, sirloin, pork stewed vermicelli, Mei Cai, farmer’s fried pork, spicy chicken pepper Mochi... Among the many meat foods, the one that attracts the editor the most is undoubtedly a bowl of braised pork with delicious flavor and flavor. The meat under the sun shines with crystal clear light, and the entrance is chemically fat but not greasy. Such a scene is simply a dream-like life.
Ten miles of spring breeze, it is better to eat meat. Today, the editor specially invited a heart-cooking craftsman to bring you a spring-scented braised pork!
The braised pork dish "Ten Miles of Spring Breeze" that Mr. Shu will bring today can be called a simple version of braised pork. It cleverly avoids obstacles like fried sugar color, and directly advances towards achieving perfect meat quality. If you want to taste this beautiful spring delicacy with meat and vegetables, you only need to remember the steps summarized by the editor of vomiting blood:"
