Braised meat is a highlight of our Chinese cuisine. Others don’t know. Anyway, I like it very much. The meat must be streaky, lean and fat. After stewing. The oil is full of fat but not greasy. It’s a fragrance with a bowl of white rice. There is no need to add any more dishes. Get some marinade to pour rice, one mouthful of meat and one mouthful of rice. It makes my mouth water when I think about it


1 piece of streaky pork
8 rape
1 bowl Shaoxing wine
80g yellow rock sugar
1 grass fruit
1 tablet of Angelica sinensis
1 cinnamon
3 octagons
3 fragrant leaves
4 cardamom
1 Shannai
1 tablespoon soy sauce
3 tablespoons raw extract


Step 1
If you buy yellow rock candy, it's bigger. Come back and put it in a bag and smash it

Step 2
Cut pork into pieces about 8 to 10 cm each, and wash it several times. Dry slightly

Step 3
Generally, braised meat will be boiled and scalded, but we don't do that. Stir the meat with a little oil in the pan for a while, and then stir it a little

Step 4
After the meat is stir fried, wash the pot, add less oil, add rock sugar and stir fry to make the sugar color

Step 5
Stir fry in sugar, pour in pork, stir fry a few times, and then add spices

Step 6
First pour in a bowl of Shaoxing wine, turn it over, and then add water without meat. Then add soy sauce and raw soy sauce to taste

Step 7
Bring to a boil over high heat and simmer over low heat for more than an hour until there is a little marinade left

Step 8
Boil the other water and scald the bottom of Qingjiang food

Step 9
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