家常菜之-红烧肉

家常菜之-红烧肉
今天给各位介绍一下家常红烧肉的做法。
首先准备好材料：五花肉，百叶结，葱姜蒜，料酒，八角，香叶，桂皮，花椒，绵白糖，冰糖。
首先把切好的五花肉冷水（一定要冷水）下锅。待水煮沸，肉颜色变白关火捞出备用。
锅中倒油，放两勺绵白糖，炒至糖色（红色）。五花肉下锅翻炒至糖色，放入生抽，老抽，味极鲜，耗油，倒入料酒，葱姜蒜，八角，香叶，桂皮，花椒，翻炒两分钟。
锅中加水覆盖肉即可，倒入百叶结。全部放入高压锅，加冰糖，盐，味精，大火30分钟后即可出锅。
Home cooking- bouilli
Today, I would like to introduce you to the practice of home-cooked red bouilli
First prepare the materials: five-flowered meat, Venetian knot, onion, ginger, garlic, wine, octagonal, fragrant leaves, cinnamon, pepper, white sugar, ice sugar.
First, put the cut pork into the pan with cold water (always cold water). Until the water is boiled, the meat color turns white and the fire is turned off.
Pour oil in the pan, add 2 tablespoons of white sugar, stir-fry until suga red.
Stir-fry meat to a sugar color, and then put into soy sauce, Dark Soysauce, a garlic, an anise, a fragrant leaf, a Cortex Cinnamomi Japonici, and a Chinese prickly ash, and stir-fry for two minutes.
Add water to the pan and cover with meat. Put in the Venetian knot. All into a pressure cooker, add ice sugar, salt, aginomoto, fire 30 minutes later can be out of the pot.