Braise in soy sauce

1.     The braise in soy sauce of the Spring Festival

Ingredients: fresh pork (prefer haunch and it has skin) 1000g, chicken 500g.

Accessories: ginger, green onions, cardamom, red fermented bean curd, aniseed, salt, amount of liquor.

Practice:

First step, pork cuts blocks of approximately 2cm long and 1.5 cm wide; chicken chopped into small pieces.

Second step, put pork and chicken to cold water, heated to boiled water, then remove chicken and pork pieces and thump dry water.

Third step, put oil and sugar in the pot, heating and stirring constantly with a shovel until the oil sugar mixed darken and get the bubble.

Fourth step, after one minute, put chicken and pork pieces, stirring, add sauce, water, accessories, cover the pot by lid till the water is boiling, turn to small fire sometimes with a shovel looking through slowly stewed.

By the way, a dish of fresh kimchi is a good accessory.

2.     The simple way to cook braise in soy sauce

At first, pork needs to put into the boiling water to be clean, then cut pork as approximately 3 cm² block size. The next step is put pork pieces into the pot, add water, remember that water must not cover the meat. Boiling by fire, skim foam and into the cooking wine, and cook until eight mature, into the sauce, then roll later, put sugar (brown sugar etc. sugar can actually depends on individual materials to facilitate), small fire slowly ,stewed point to note is stirring, in order to prevent sticking. Until the soup is thick, thus extremely simple braise in soy sauce is completed.