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，幹辣椒用布擦幹凈備用。
2.鍋裏放油，爆香姜片、八角、幹辣椒。
3.等姜片、八角、幹辣椒出香味了，加入帶皮五花肉繼續翻炒。
4.五花肉變色以後加入老抽，冰糖，鹽繼續翻炒5分鐘後，加開水沒過五花肉煮開，小火繼續燉至40分鐘，大火收幹湯汁即可出鍋。
5.完成，帶皮的紅燒肉就做好了，減少了好多不必要的調料，簡單，味鮮。
做紅燒肉的註意事項：
1、用量合適
壹定要註意控制紅燒肉的用量。
2、用料正確
無論是紅燒肉、紅燒排骨還是紅燒魚，都要選對食材。
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
當肉煸好、魚煎好需要上色。
5、水量壹次加足
肉充分上色後，再加入充足的肉湯或者水。
6、中間小火
至於燉肉的火力是，兩頭大火中間小火。