C
Braised Pork in Brown Sauce( 红烧肉) is a classic Chinese dish loved by many people. To make it, you need some pork belly ( 五花肉), rock sugar ( 冰糖), cooking wine ( 料酒), soy sauce ( 酱油), star anise ( 八角), and ginger. First, cut the pork belly into small squares and blanch ( 焯水) them in boiling water to remove the blood. Take out the pork. Then, put a little oil in the pan and add some rock sugar. Heat it slowly until the sugar melts and turns into a caramel ( 焦糖) colour. Put the pork belly into the pan and stir-fry to coat it with the caramel. Add cooking wine, soy sauce, star an-ise, and ginger slices. Pour in some water until the pork is just covered. Bring it to a boil over high heat, then turn to low heat and simmer for about 40 minutes until the pork is soft.
()11. What’s the main ingredient of Braised Pork in Brown Sauce?
A. Pork loin ( 猪里脊肉).
B. Pork ribs.
C. Pork belly.
D. Pork shoulder ( 猪肩肉).
()12. Why do we blanch the pork belly?
A. To make it more soft.
B. To remove the blood.
C. To make it taste better.
D. To make it cook faster.
()13. How can the rock sugar turn into a caramel colour?
A. When it’s added to the pan.
B. When it’s heated slowly.
C. When the pork is added.
D. When we stir-fry the pork belly.
()14. What does the underlined word “simmer” mean?
A. Boil vigorously.
B. Cook over high heat.
C. Cook gently over low heat.
D. Cook without stirring.
()15. Through the passage , we know that .
A. we can use white sugar instead of rock sugar
B. we don’t need to add water when cooking
C. the simmering time is about 40 minutes
D. we should cook the pork belly over high heat all the time

11. C
12. B
13. B
14. C
15. C