The cleaver needs to be fast to cut. Put the chopped meat with onion, ginger and dried pepper 🌶️ salt, star anise, prickly ash, cinnamon and dried tangerine peel rice wine, mix well and marinate for about half an hour. After the pot is heated, add the cold oil, then add the submerged meat and quickly stir fry it evenly until it changes color. Add a little rice wine and cook for fragrant, add more boiling water to cover the meat, cover and simmer over low heat for 30 minutes, check the spice, add an appropriate amount of salt (you can add boiling water if the soup is less), cover and simmer over low heat for 20 minutes In about a minute, the meat will be rotten and fragrant. The braised pork is seasoned with soy sauce, sugar, and monosodium glutamate. The five-spice meat can be seasoned with less soy sauce and sugar, and some salt to taste. (Pork belly makes better taste) When there is too much soup, turn on medium heat and collect juice.
Beef stew: Pour oil into the pot and sauté the seasoning on low heat, fry the meat until it changes color and turns white, and then add rice wine to enhance the fragrance, until the boiling water is enough to cover the meat with two fingers (more water is appropriate) Cover the pot and bring to a boil over low heat. Slowly simmer, check the seasoning after one hour, add some boiling water if the water in the pot is low, and simmer for about 30 minutes, seasoning: salt, soy sauce, white sugar (a little), MSG and pepper, simmer for ten minutes on low heat, turn off the heat and simmer for ten minutes , ready to eat. (The stewed meat must not dry the pot! The meat should not stick to the bottom of the pot!) The key is that the meat is fragrant when it is rotten!
