How do you color braised pork? Is there any way?

I believe many people will like braised pork. The color is beautiful, fat but not greasy, and it is also an artifact to eat. You can eat two bowls of rice every time you eat braised pork. Braised pork is a common food at home, but it can't be made so easily. Some people's braised pork has no appetite from the dark color. Braised pork is dark because of its bad color. When cooking braised pork, most people will use soy sauce or soy sauce to color it, but both will make mistakes. Now let's look at the correct method! First cut the meat into pieces, put some water in the pot, put down the meat and put the ginger. Remember that pork belly is cooked in cold water. Chewing pork belly will taste better. Take out the meat after heating and rinse the surface with hot water. Put oil in the pan, put down the pork belly and fry it. After frying, put down ginger and star anise, add seasoning wine, and then add soy sauce and soy sauce.

Some people only put soy sauce in braised pork, which may look darker, while others only put soy sauce, and the color of the meat seems bad. Actually, there is a difference between soy sauce and soy sauce. Soy sauce can improve the taste. When meat is delicious, its color will become lighter. Soy sauce is colored and not so fresh, but it won't hold too much. These two kinds of braised pork are best matched, with less soy sauce and better braised pork. When cooking braised pork, if you add rock sugar, the color of the meat will be brighter and the cooked braised pork will taste better. So when cooking braised pork, don't take it out and cook it for too long. You'd better put some cooking oil when making candied fruit. This can prevent the preserved fruit from turning black and producing brown effect, but don't put too much cooking oil and keep the preserved fruit for too long. It is best to put braised pork directly.

Stir fry slowly with oil. If possible, you can stir-fry brown sugar with rock sugar. Of course, rock sugar can also be used. You can put soy sauce to refresh it. If you can only choose one meat dish, fry it with crimson sugar and wrap it evenly on the meat until the soup is dry. Rock sugar hangs on the same piece of crystal meat, scoops up a piece and puts it in your mouth, feeling the beauty of being fat but not greasy and the beauty of melting in your mouth. Crush another piece, spread it flat on the rice, and eat it with glistening rice, which is simply the supreme enjoyment of carnivores. And the secret of making a good candy color. Fried rice noodles are not oily. The color of candied fruit fried by some people is not only unsightly, but also quite unpalatable. It is not only not sweet, but also bitter. This is a big problem. Usually, some people think that it is unhealthy to use too much oil, so they change it where they think it can be replaced by something else.

Of course, there are also masters who are skilled and not tired, but that is a minority after all. Frying can solve this problem. Stir-fried yellow sugar with rock sugar. It is natural to fry with sugar. Some people choose sugar, some choose rock sugar, and even stir-fry with brown sugar. But the old chef said that yellow sugar was best fried with rock sugar. This fried sugar is not only delicious, but also beautiful in color and has a clear and transparent feeling. Moreover, rock sugar can make meat taste better, and yellow sugar can be well coated with a layer of color, without the bitterness of brown sugar. If you can't buy yellow sugar, you can fry it directly with rock sugar. There is no delay. The small fire was overturned. That's the point. Cooking is a delicate matter. I don't worry many times if I want to cook good food. For example, fried chicken legs, fried chicken legs with slow fire, fried chicken legs with big fire, and different flavors of French fries are different. So is baking sugar. Sugar is easy to stir-fry if you stir-fry it quickly with high fire. Cooking braised pork with caramel is definitely not delicious. As for caramel, it is completely inedible. Don't stir-fry sugar in a hurry, you must stir-fry it slowly with slow fire.