Cooking Pork

In China, every household will cook pork, but everyone might have different method to cook pork. Today, I will cook pork by a traditional local Shanghai most homely approach, without too much seasoning and spices, as long as using soy sauce, sugar, cooking wine and ginger.

1.Rinse pork               

2.Cutting into small pieces

3.Shotting ginger loose    

4.Heating the pot          

5.When it become a little

                                    hot, pouring a small amount of oil

6.When oil heat, put into  

          the pork

7.Stirring fry a small fire

                                   slowly unitl the pork becomes white

8.pouring wine and shooting

              ginger loose

9.putting soy(proportional 

                                          master,  soy sauce do not look back too                                      much, if you can add enough color)

10.Water (with meat level, 

                                         you can also add some submerged pieces,

                                         see the extent of the seal of each pot)

11. turn a small fire to  

                                        boil and simmer for about one hour              stamped

12.When chopsticks could 

                                    insert easily it almost finished

13.Into the amount of sugar 

                                       (like sweet may be appropriate to add                                            some), the fire sauce, you can use a spoon                      to scoop up the Drizzle

FINISH!!!!!

TIP:                                                                              1.Selecting the best pork

2.To choose fresh but not frozen pork

3.stir-fried pork when low heat, slowly extract oil

4.as long as you can twenty-three ginger, cinnamon and other spices you do not need onions fennel

5.pay attention to the proportion of soy sauce, soy sauce do not add too much time, if not enough discretion to add color

6.be sure to put the sugar, do so out of Pork color is more beautiful

7.when a small fire stew to simmer, do not hurry

8.when the juice to be careful sticky end