Papaya braised pork
By JodieHintz
Smooth sailing, whether career or life, smooth sailing is everyone's good wishes for the New Year. May all of you, foodies, make this wish come true in 2011!
Recipe Recommendations
- pork belly 300 grams
- cooked papaya half a
- rock sugar 5 capsules
- octagonal 1 capsule
- cinnamon 1 tablet
- Jiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
- salty and sweet
- braised
- an hour
- ordinary
Steps for Papaya braised pork
1
The best pork belly bought in the supermarket. Count it, it really has five layers ~
2
Wash the pork belly and cut it into small pieces.
3
After the water in the pot is boiled, pour in the pork belly, cooking wine, and ginger slices, blanch the water for 5 minutes to remove the fishy smell.
4
Put appropriate amount of peanut oil in a frying pan, add rock sugar and stir-fry the sugar color over low heat.
5
Keep stirring the sugar grains, watch the sugar gradually melt, foam in the oil, and pour the meat into the pan.
6
Turn on high heat immediately when pouring the meat into the pan and stir fry to evenly color the pork belly.
7
After stir-frying in a wok for a while, transfer to a casserole, put 100 grams of rice wine, 1 star anise, 1 piece of cinnamon slices, salt, soy sauce, and a little soy sauce into the casserole, and bring to a boil over high heat.
8
Cover, reduce the heat, and simmer for 1 hour.
9
Wash cooked papaya for later use.
10
Cut the papaya meat into small pieces, leave the papaya skin and make it into a boat shape for serving vegetables.
11
After about an hour, stew into braised pork.
12
Pour the braised pork back into the frying pan and collect the juice over high heat.
13
Finally, add the chopped papaya meat, add in MSG, and stir fry for 1-2 minutes.
14
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