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.
做红烧肉的方法：
1.五花肉切小丁，姜去皮切薄片，干辣椒用布擦干净备用。
2.锅里放油，爆香姜片、八角、干辣椒。
3.等姜片、八角、干辣椒出香味了，加入带皮五花肉继续翻炒。
4.五花肉变色以后加入老抽，冰糖，盐继续翻炒5分钟后，加开水没过五花肉煮开，小火继续炖至40分钟，大火收干汤汁即可出锅。
5.完成，带皮的红烧肉就做好了，减少了好多不必要的调料，简单，味鲜。
做红烧肉的注意事项：
1、用量合适
一定要注意控制红烧肉的用量。
2、用料正确
无论是红烧肉、红烧排骨还是红烧鱼，都要选对食材。
3、彻底煸炒
红烧最重要的步骤就是先煎再炖，肉要先煸，鱼要先煎。
4、充分上色
当肉煸好、鱼煎好需要上色。
5、水量一次加足
肉充分上色后，再加入充足的肉汤或者水。
6、中间小火
至于炖肉的火力是，两头大火中间小火。