Non-greasy Braised Pork
1.
Forgive my bad sword skills haha! Put the cut meat in the cold water pot and put the cooking wine to boil the dirty Momo out, then rinse with cold water and set it up! It's Jiangzi~
2.
I personally like more seasoning for stewed meat~ This depends on personal preference
3.
It's better to put less oil because the pork belly will produce a lot of oil after being stir-fried! If the pan is not sticky, it would be better to use a little less oil! If the pan is sticky, add more oil to fry and pour out the excess oil with a spoon
4.
I just put the meat in without adding sugar to color it, just stir fry on low heat and fry some oil so that it won’t be greasy.
5.
When the meat is almost fried, add the seasoning and stir fry a few times
6.
Add sugar, soy sauce and old soy sauce, salt chicken essence and cooking wine, and stir fry. Here I want to say that the amount of sugar depends on my taste. I like to have a little sweetness, so I have more sugar.
7.
After stir-frying, the minced meat in the water and the meat is turned on to medium heat and simmered slowly. At this time, you can taste the taste is nothing more than salt, soy sauce, sugar, and see your own taste! It’s almost as good as I really can’t find the taste, I’ll adjust it later before it’s out of the pot.
8.
If you think the color of the sauce is light, add a little dark soy sauce to taste the taste.
9.
When the juice is collected, the juice is more viscous and it's OK
