Every time New Year comes, we prepare New Year's Eve dishes in advance. Braised pork is not unfamiliar to everyone. You can eat this dish wherever you go, because its meaning is to congratulate you and get rich. Today, I will let you see the Hakka braised pork. I learned this from my mother. Because I eat it every year, every household can cook it!
In 2011, I wish you all good health and more New Year's wealth!
Hakka braised pork
Recipe Recommendations
- pork belly appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
- brown sugar appropriate amount
- octagonal appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
Steps for Hakka braised pork
1
Wash the pork belly and cut it into large pieces.
2
Boil water and fly the meat into the water (the pork that flies through the water will be fried more fragrant).
3
Add star anise, brown sugar, light soy sauce, cooking wine, soy sauce, soy sauce, and five-spice powder.
4
Marinate for 2 hours.
5
Boil the oil to 70% heat and add the pork.
6
Fry it until the surface is golden and you can pick it up.
7
Sprinkle a proper amount of salt powder on the surface to keep it for a long time.
8
Slice the meat, add sweet soy sauce and steam for 10 minutes.
9
It tastes fat but not greasy.Hakka braised pork Make Tips
1. Boiled pork tastes better when fried. Boiled pork will splash with oil, so stay away. 2. Boil the oil to 70%. If it is too hot, it will fry the pork black.