Many little friends said that they can’t control the heat of sugar color when stewing meat, and it’s easy to fry too much. Today, we introduce a super simple method to make home cooked meat that melts in the mouth and is red, bright and juicy without frying sugar color.

Ingredients

streaky pork
green Chinese onion
Ginger slices
Octagonal
Fragrant leaf
chinese cinnamon
Sichuan Pepper
fennel
King of tsacha
a sweet sauce made of fermented flour
Cooking wine
Raw and old

Directions

Step 1
Put a tablespoon of oil in the pot, add streaky pork and stir fry until the meat is oily, add onion, ginger, all spices, cooking wine and soy sauce.

Step 2
Put a tablespoon of oil in the pot, add streaky pork and stir fry until the meat is oily, add onion, ginger, all spices, cooking wine and soy sauce.

Step 3
Put a tablespoon of oil in the pot, add streaky pork and stir fry until the meat is oily, add onion, ginger, all spices, cooking wine and soy sauce.

Step 4
Add the king of tsacha and sweet noodle sauce, stir fry until even.

Step 5
Stir fry the flavor and color evenly, add water (the water is poor, which can be flush with the meat) and stew.

Step 6
Poke the meat with chopsticks. It can be poked in, but it needs some strength. It shows that the meat is about seven or eight mature. At this time, put salt and continue to stew. When chopsticks can easily poke into the meat, the juice is collected over a high fire, so that each piece of meat is wrapped with thick soup.