Braised pork with pickled pepper
By KarenRoberts
I made a slight improvement based on the original production. Makes this dish more delicious.
Recipe Recommendations
- pork belly 500 grams
- Dou Gu 50 grams
- pepper 10 capsules
- soy sauce appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- laojiang appropriate amount
- vegetable oil appropriate amount
- brown sugar appropriate amount
- pickled pepper appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Braised pork with pickled pepper
1
First, burn the skin of the pork belly in an iron pan. Then soak it in water and use a knife to hang off the paste.
2
Then break a small piece of ginger. Boil a large pot of boiling water and add the pork belly to cook for about 15 minutes.
3
Organize the required ingredients during cooking the meat and cut the salted vegetables into grains. Put brown sugar on the cage and steam it into water. Slice ginger. A little too much soy sauce. A little cooking wine, and cut 6 pickled peppers in pairs.
4
Pick up the cooked pork belly and wipe dry with a white cloth. While the heat is still there, use a brush to evenly spread the wine on the surface of the meat and repeat it 3 times.
5
Then use a soy brush to apply it repeatedly on the surface of the meat skin. Until the color is evenly colored.
6
Put 500 grams of vegetable oil in the pot "actual consumption of 25 grams" and 70% heat and fry pork belly. Knowing that the skin is golden yellow, pick up the meat. Precautions; it is best to use a spatula to pad it under so that it will not stick easily to the pan.
7
Brush the surface of pork belly with brown sugar juice. Put it into the pan and fry it again. Cover the lid at this time to avoid splashing oil and water and scalding people, but you still have to be careful that the fire is not too high or too small. Just use medium heat,
8
Until the skin surface blisters. Only when the coloring is even will the frying be successful.
9
Turn the meat over to the skin of the meat. Cut into thin slices. Fill the bowl in the middle first and then on both sides.
10
Add the salted vegetables in turn. Bean drum. Salt, soy sauce, ginger slices, pickled peppers. Pepper. Chicken essence.
11
Turn on high heat and steam for about 60 minutes. Use a plate larger than a bowl to buckle it when taking out the pan. Turn the bowl upside down.
12
Special tips. If there is time. Don't cook after turning off the heat. Use residual heat for another 2 hours and the taste will be even more overbearing.