To make red meat, you need to prepare the following raw materials: pork with skin, onion, ginger, garlic cut a little, eight jiao, cinnamon, fragrant leaves, sugar, old soy sauce, soy sauce.

Methods of making red meat and burning meat:?

1. Cut small cubes of pork, peel thinly sliced ginger, dry chilli with a cloth.

2. Oil in the pan, bursting with ginger, star anise and dried chilli.

3. Wait for ginger, star anise and dried pepper to taste, add skin and pork to continue to stir fry?

4.After the discoloration of pork and pork, add the old soy sauce, sugar, and salt.?

5.After?minutes, add boiling water and boil the meat Simmer for 40 minutes until the fire is dry.

Precautions for making red meat:

1.Appropriate dosage The amount of red meat should be adjusted according to your own situation, dosage must be appropriate.

2. The material is correct Whether it is red meat, braised pork ribs or braised fish, choose the right ingredients.?

3.Thoroughly stir-fried The most important step of braising is to fry before stewing, stir-fry must be thorough.?

4. Flly colored When the meat is Fried, the fish needs to be colored.?

5. Add enough water once After the meat is fully colored, add enough broth or water.?

6. Medium light fire As for the stews, the fire was a small fire between two fires.

做紅燒肉的方法：

1.五花肉切小丁，姜去皮切薄片，干辣椒用布擦干凈備用。

2.鍋里放油，爆香姜片、八角、干辣椒。

3.等姜片、八角、干辣椒出香味了，加入帶皮五花肉繼續(xù)翻炒。

4.五花肉變色以后加入老抽，冰糖，鹽繼續(xù)翻炒5分鐘后，加開(kāi)水沒(méi)過(guò)五花肉煮開(kāi)，小火繼續(xù)燉至40分鐘，大火收干湯汁即可出鍋。

5.完成，帶皮的紅燒肉就做好了，減少了好多不必要的調(diào)料，簡(jiǎn)單，味鮮。

做紅燒肉的注意事項(xiàng)：

1、用量合適

一定要注意控制紅燒肉的用量。

2、用料正確

無(wú)論是紅燒肉、紅燒排骨還是紅燒魚，都要選對(duì)食材。

3、徹底煸炒

紅燒最重要的步驟就是先煎再燉，肉要先煸，魚要先煎。

4、充分上色

當(dāng)肉煸好、魚煎好需要上色。

5、水量一次加足

肉充分上色后，再加入充足的肉湯或者水。

6、中間小火

至于燉肉的火力是，兩頭大火中間小火。

Please help translate the Chinese cookbook according to the practice of Chinese menu, braised pork are as follows:

1, buy back that lean and wild-pigs is (the) cascading fat was cut into 1 cm square (thickness), but whatever aspect,

2, a pot of oil (more), in sugar (sugar) can also be a spoon (more), Fried to paste (this should be in take pot, smoke, don't be afraid. Cut into thick slices meat and seasoning (the ginger, disc (not crush garlic), cinnamon, dry chili, octagon, orange peel (cna), three minutes, then stir and fire into a deep red meat,

3, add salt, a spoon, vinegar, sugar, 1/5 spoon half spoon, mirrin two spoon, chicken broth, half spoon (cold) can also be covered meat 3 millimeter, boil it (start); fragrance risked

4 and small fire boil stew pan into one and a half hours, this should be a little soup and sticky (if the soup too much can collect soup, but to fire at), stood beside join green pepper (not very fat that bell peppers, can add parsley), then taste appetite, stewing 3 minutes.

希望我的回答對(duì)你有幫助

我喜歡吃紅燒肉。

好好好吃力哦。