braised pork
By PietroFisher
A red, shiny and fragrant bowl of braised pork can not only improve people's appetite to a higher level, but no one can only eat in their own way. It is a must-have frequent visitor for those who like meat!
Recipe Recommendations
- pork belly 1000g
- green onions 2 pieces
- grass fruit one
- laojiang 1 block
- octagonal one
- aniseed 2 capsules
- Fructus amomi one
- warm water appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- pepper appropriate amount
- white granulated sugar 2 tablespoons
Steps for braised pork
1
Cut the pig into large pieces, the length and width are basically about 3CM. Make sure that each piece has meat skin so that it can be fragrant.2
Put the meat in boiling water and pass it over, skim off the blood powder, or boil the meat until 50%, and use chopsticks to tie the meat skin. Keep the cooked broth for later use. Xiaobian is to fish out when the meat is cooked until it is 5 ripe for later use. You can make it according to your liking.3
Then everyone moved out and added ginger, onion, tsaoko, aniseed, star anise, pepper, amomum villosum, soy sauce, and cooking wine in turn. Stir fry4
Finally, we will have the "Seven Forces under Water", add warm water (I only use soup for boiling meat), wash the meat surface, and add appropriate amount of salt. Cover the lid and boil over high heat, change to low heat and cook for 10 minutes. Stir fry several times during this period until the meat is cooked and the water is out (be careful to paste the pan)