Sauce Fragrant Pork
1.
Soak the rich meat and ribs in water for more than 2 hours, soak the blood as much as possible
2.
Put the fat and ribs into a pot of cold water, add green onions, ginger, cooking wine, boil for 3-5 minutes, remove the foam, take out and wash.
3.
Re-start a soup pot, put in the rich meat, ribs (if there is chicken bones), green onions, and ginger; add twice the cold water and boil for 20 minutes. If you like a bit of crunch, you can cook it for a while .
4.
Start the frying pan, high heat, cold pan with cold oil, according to personal taste, add pepper, dried chili, cumin, green onion, ginger slices, fry the aroma and pour half of the broth.
5.
Put in Fat Choi Pork, add sugar, dark soy sauce, oyster sauce, light soy sauce and bring to a boil. Use the soup to be slightly sweet and slightly salty. If you have a heavy mouth, you can add more light soy sauce.
6.
Continue to heat the juice until the soup thickens and turn off the heat.
7.
When cutting pork, it is advisable to cut it diagonally with the muscle lines, and pour the sauce on after slicing.
Tips:
Personally, I don't like the complicated flavor of spices, so I only chose my favorite chili, pepper, and cumin.
The broth is preferably hot soup, which can stimulate the aroma of pepper and chili.
This method can be applied to all kinds of meat and eggs in the sauce, just need to pay attention to the heat of the different meats when the broth is cooked for the second time.
If it is stored overnight, it is recommended to steam it with the sauce after being sliced in subsequent heating to make the meat more tender and flavorful.
