Tomato fragrance tore pork

1

Tomatoes go to the skin: cross the knife first

2

Then put it in boiling water for a while

3

It's easy to take the skin off when it's cold

4

Skinned tomatoes go to Ti, Chettin, onions wash

5

plum pork cut about five millimeters

6

Take a clean container, put it in a treated tomato, onion, and add ice cream, ketchup, roast sauce, black pepper powder, salt, water-cleaning all the way to the sauce

7

Thermal oil in the pot

8

Plum pork fryed to a micro-focus

9

I'll get a stew pan. I'll put half of the sauce in the bottom of the stew

10

And then we put on the pork we just cooked

11

And add the rest of the sauce to the fire

12

Put a lid on it and turn it down

1. Pork shoulder is the best choice for the pork. The grain of this cut is quite distinct; after braising until tender, the meat won't completely fall apart and can be shredded by hand along the grain. Also, don't cut the meat into pieces that are too small; larger chunks offer a better texture; 2. This sauce can also be used to braise large bones or spare ribs with a bit of fat, and it tastes just as good—very convenient. The method is the same as above: braise it. Just stir the pot halfway through, and you can do other things the rest of the time. When the time is up, it's ready to serve; 3. Braising requires a bit of a specific pot. It is best to use a dedicated braising pot or one with a thick bottom, like an enameled cast iron pot. Since this sauce is quite thick, if the pot isn't good, long braising times can easily cause sticking, and the food inside is prone to scorching or burning; 4. This shredded pork tastes great even when cold~~~