Shanghai Secret Braised Pork
by Fatty Mushroom
Favorite
Difficulty
Hard
Time
15m
Serving
2
The fragrant braised pork has always been everyone's favorite, and of course it is indispensable for the Spring Festival. Fat but not greasy, mouthful after mouthful. For the tempting braised pork, the sugar-colored seasoning and the sauce are very important if you want to cook it well. Before roasting the meat, you need water. Note that it is to boil a pot of cold water, and then add the meat. The water and the meat are boiled together, and then the froth is removed. Note that it is not boiling hot water and then adding the pork. Then put oil in the pan, stir-fry the meat, add sugar, and fry the sugar color. Regarding the color of the fried sugar, you can first dissolve the sugar, slowly heat it over a low fire and stir fry, wait until the sugar turns brownish color, and then pour the meat in and fry together, or you can add the sugar directly to the meat, dissolve it slowly, and stir continuously . This braised pork has a sweet taste. The amount of sugar can be adjusted according to your own taste. Fry the sugar color first, the meat will be very bright, and the salt taste is easier to taste than the sugar taste, so it must be fried with sugar first, and then raw Pumped. Cooking in a pressure cooker can quickly make the meat rotten, and finally the juice can be collected on a high fire. "
