I think there are different practices and flavors of braised meat in different places. But all changes are inseparable from its origin, that is, the braised meat is crisp and rotten, fat but not greasy, fragrant and palatable, as well as the delicious food that people yearn for when they think of it. How can I make this delicious? Let me decompose it slowly.


600g super streaky pork
Half pack of eight flavors
4 slices of ginger
1 tbsp vegetable oil
1 small scallion
1 tbsp half June braised soy sauce
2 tbsp June fresh super soy sauce
2 tablespoons cooking wine
About 6G cotton sugar
About 4G salt


Step 1
Prepare streaky pork

Step 2
Wash the meat and cut it into small pieces about 2 cm wide

Step 3
Put a little salad oil on the pan over the fire. (about 1 / 3 of the usual fried vegetables) when the oil temperature is about 60%, add ginger slices and fry until fragrant.

Step 4
Then add streaky pork and stir fry evenly

Step 5
Stir fry until the streaky pork is slightly golden. When the oil and water in the fat meat are volatilized, see if there is no water in the meat

Step 6
Then add an appropriate amount of braised soy sauce and stir well

Step 7
Then add super fresh soy sauce and stir well

Step 8
Add cooking wine and stir well

Step 9
Then add white sugar, rock sugar or white granulated sugar

Step 10
Then add boiling water. Just cover the meat with water, and add eight flavors and scallions at the same time. Cover the pot and bring to a boil over high heat. Turn to low heat and simmer for 80 minutes

Step 11
At this time, the meat is soft and rotten. Add an appropriate amount of salt, stir well and continue to cook for 15 minutes

Step 12
Then heat the juice until it is thick, red and bright, and then out of the pot