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Stewed Pork with Sauce, Sui-Yuan


Stewed Pork with Sauce, Sui-Yuan
Use sweet sauce, soy sauce, or none. Accompany seventeen ounces of pork with a teaspoon of salt and stew it in wine. Use some water instead while making sure the water does not boil out. Color when finished should be amber red. Do not use fried sugar to color it. If lack of cooking time, the pork's color will be yellow, right amount of time it will be red, and too much time it will be purple. Pork which can melt in the mouth immediately is best. This is mainly related to mastering fire. As a proverb says, 'Use rapid fire to cook congee, and use slow fire to cook meat.' It does make sense!

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