1.
Prepare the lo-flavor ingredients first ①Anise ②Grass fruit ③Cinnamon ④Star anise ⑤Bay leaf ⑥Dried chili ⑦South ginger (South ginger is not available, so use small ginger instead)
It's best to have Nan Jiang! ! ! ! ! ! !
2. Stir-fry the spices: stir-fry the spices in a hot pan to create a fragrance (except ginger)
3. To remove blood foam: add ginger, green onions, cooking wine in a pot under cold water, boil the meat to be marinated, remove the blood foam, remove the fishy smell, and wash it for later use.
4. Stir-frying color water A: Add oil to the hot pan, add an appropriate amount of rock sugar after the oil temperature rises
5. Fried color water B: This step is very important. After the rock sugar melts, it starts to bubble. Add hot water (note that it is splash-proof)! ! ! Stir-fry until boiling.
6.
First, put the meat after boiling the blood foam into the rice cooker.
Secondly, put the sauteed ingredients into the pot.
Once again, join "Southern Jiang"! ! ! (The best is nan ginger. If you can’t buy it, just use my kind of ginger)
Then, add the fried color water, clear water, light soy sauce, dark soy sauce, and fish sauce (salt can be used instead)
7. Finally, choose the appropriate time according to the taste (if it’s a pig’s trotter, it’s best to use a pressure cooker, it’s about 40 minutes and you will feel the melt in your mouth)
