braised pork
There are many ways to make braised pork. This method is just one that I like more. Everyone's taste is different. Some people like the harder one, some like the one that melts in the mouth, some like the darker one, and some like the lighter one. I feel that it melts in the mouth and will not be greasy.
Recipe Recommendations
- Jiang 25 grams
- chives 20 grams
- octagonal 2 pieces
- cinnamon 1 block
- rock sugar 5 capsules
- cooking wine appropriate amount
- soy sauce appropriate amount
- salty and fresh
- burn
- several hours
- ordinary
Steps for braised pork
1
500 grams of pork belly with skin.
2
2 star anise (aniseed), 1 piece of cinnamon, 25 grams of ginger, 20 grams of chives, 5 pieces of rock sugar, cooking wine, soy sauce.
3
Put water in the frying pan, add pork belly, add cooking wine, bring to the boil over high heat for about 5 minutes, remove and let cool.
4
After cooling, cut the pork belly into small pieces and size according to your own size.
5
Wash the pan, add 1 tablespoon (15ml) of oil, add rock sugar, and boil. When the color of the rock sugar liquid deepens, pour in the pork belly pieces, stir fry evenly, add soy sauce, star anise, cinnamon, etc.
6
Add boiling water, soak the braised pork, bring to a boil, and skim off the foam.
7
Take another casserole, cut the spring onions and spread them under to prevent sticking to the pan.
8
Pour the meat boiled in the wok into the casserole, boil again to remove foam, season, and simmer over low heat for 2 hours.
9
After 2 hours, when the broth has become thick and thick, it is ready.