When it comes to fried sugar, I'm sure everyone is familiar with it. It is a very important step in making braised dishes. The taste and taste of braised meat are directly determined by the good stir fry of sugar color. Maybe many people do not master the right way when they stir fry the sugar color, so the fried meat is very firewood, with a little bitterness, and even some meat surface is black, which directly affects people's appetite.
Why can't you always stir fry the sugar color at home compared to that of a restaurant chef? Actually, the main reason is that many people have a habit when they stir fry the sugar color, that is, after adding cooking oil to the pot, they directly stir fry the sugar in the pot until the sugar melts completely, which is actually wrong. Today, Xiaobian is going to share it with you. Stir fry the sugar color. Don't worry about putting the sugar in the pot and stir fry it! This step is necessary. The sugar color is red and bright.
For stir fried braised pork, it's best to put onion, ginger and garlic in the pot first, stir fry the flavor, and then put in the ice sugar prepared before, so as to avoid the situation of stir fry and paste. The stir fried pork tastes good and has no bitter taste. And the color degree of sugar color fried will be better, which can meet the requirements of many new kitchen users.
When the ice sugar is stir fried until it melts, pour in the boiled streaky pork. Use a small fire to make each piece of streaky pork stained with sugar. Then add some beer into it, turn it into a medium fire and simmer for about 30 minutes. Finally, use a big fire to collect the juice and put some seasonings to taste. Such a red and delicious braised pork is finished.