Braised pork with white leaf knot
By LeeWeimann
Ingredients: louver knot,fennel,pork belly,rock sugar,onion,Jiang,octagonal,green onions,geranyl
Recipe Recommendations
- pork belly One catty
- louver knot appropriate amount
- onion 3 pieces
- Jiang eight pieces
- green onions a
- fennel appropriate amount
- octagonal several
- geranyl several
- rock sugar a
- salty and sweet
- stewed
- several hours
- ordinary
Steps for Braised pork with white leaf knot
1
Rinse the pork belly and put it in boiling water. When cooking, you can cut two slices of ginger and remove the flavor. Cut green onions into sections and slice ginger into slices.
2
Put a piece of rock sugar in the oil and stir-fry it. After the rock sugar melts, add all the spices except the onions in and stir-fry.
3
Stir fry the spices until the aroma overflows, and then remove them for later use. Place the meat in batches in a frying pan until brown.
4
After frying it all, add it in with the spices and stir fry.
5
Pour in two spoonfuls of rice wine and stir fry, add water that can soak over the meat.
6
Pour in a spoonful of soy sauce.
7
Pour in two and a half tablespoons of light soy sauce.
8
Cut the onions into sections and place them in the pan. Bring to a boil over high heat and then simmer slowly.
9
Rinse the louver knots with water and soak them in boiling water. Pour away the water after the louver knots become soft.
10
When the soup in the pan is cooked to the same height as the meat, add the louver knot and continue to simmer slowly.
11
When one-third of the soup is left, pick up the spices and throw them away, and taste the taste of the soup. Shanghainese people like to eat sweet food, so I will add some sugar to stir-fry it, and collect the water on high fire.
12
Keep stir-frying until the soup is cooked until there is left with oil and ready to serve.