Don't make Dongpo meat in the future, stew it with it, eat it happily, and you can also reduce fat and sugar Chicken thighs do this, not fried or grilled, the aroma is overflowing, and the soup is even more delicious

 No matter what kind of braised pork it is, the cooking method is the same: soak the meat in bloody water first, then fry it dry, then add spices, add water, and cook the meat thoroughly. Finally, add salt to taste, add side dishes, and sprinkle some garlic sprouts or coriander to add color and flavor when it comes out of the pot.

【Taro braised pork】

Make:

1. Prepare the ingredients: a piece of fat and lean pork, a taro, green onion, ginger, star anise, cinnamon and red dates.

2. Peel and cut the taro into large pieces, soak in water and set aside. Note: If you don't bubble, it will oxidize and turn black.

3. Soak the pork in blood as well. Note: There is time to soak a little more, but there is no time to soak a little less.

4. Cut the soaked pork into large pieces.

5. Pour into a pot and slowly fry over medium-low heat.

6. Then add the spices: green onion, ginger, star anise, cinnamon and red dates.

7. Stir-fry until fragrant and pour in the syrup. The syrup is boiled with 2 parts of water and 1 part of sugar over low heat, and it is easy to boil more. Using syrup is better than using sugar directly to taste brighter.

8. Add an appropriate amount of dark soy sauce.

9. Add enough warm water, cover the pot, bring to a boil over high heat, reduce the heat to a low and simmer.

10. Stew the meat, season with salt and pour the taro over.

11. Cover the pot and simmer until the taro is soft and rotten.

12. Finally, sprinkle some garlic sprouts before the pot to add color and flavor to the taro braised pork.

Small Whispers:

1. The meat should be soaked in blood water for at least half an hour.

2. Generally, braised pork should be fried with sugar color, such as every time it is fried, it is not easy to grasp the heat if the amount is small, and it is also a bit troublesome. You can stir-fry more at a time for later use.

3. The salt should be put last, and the meat is easier to stew.

4. Add some coriander or garlic sprouts before cooking.