Shanghai's red meat

The scented red meat has always been everyone's favorite, and spring is certainly not without it. Fat and not tired, one after the other. Intriguing red meat, if you want to burn well, sugar is important. Before roasting, you have to pour water, watch it, boil a pot of cold water, then put the meat in, then boil it with the meat, and then leave it to the foam, watch it, not boil the water and then put it into the pork. Then you put oil in the pot, you put fried meat, you put sugar, you make sugar. With regard to fried sugar, the sugar can melt first, the fire can turn hot, and when the sugar turns to yellow, then the meat can go in and fry, and the sugar can go into the meat, and it can melt slowly, and it can go up and down. This red meat is sweet, the amount of sugar can be adjusted to its own tastes, the first sugar, the first the flesh will be bright, the salt will taste more easily than the sugar, so the first one will be fried with sugar and then pump it. Cooking in a pressure cooker can make the meat rot quickly, and then the fire will gather juice。