braised pork

Recipe Recommendations

• pork belly 750 grams
• cooking wine a bag
• dried chili liuzhi
• octagonal five
• dried ginger a large piece
• garlic ten pills
• onion 30 grams

• slightly spicy
• burn
• an hour
• divine level

Steps for braised pork

1

As usual, use cold water to remove blood from the cut pork belly, drain the excess water, and stir-fry in a dry pan. Add a little clear oil (to avoid burning the pan) and stir-fry until golden brown and out of the pan.

2

To prepare the auxiliary materials, it is best to have more garlic, peel the dried ginger and pat it in large pieces directly, and dry the peppers to prune the branches.

3

Put the prepared ingredients into a casserole, add a little clear oil and stir-fry until the aroma overflows.

4

Put clear water into the pan, add 50 grams of white sugar, and stir-fry over slow heat.

5

You must focus on frying sugar, and if you are not careful, all your previous efforts will be wasted.

6

Put the ingredients into the stir-fried sugar color at a timely time and stir fry quickly.

7

Wrap the sugar color evenly in the ingredients.

8

Put the main ingredients into a wok and add a bag of cooking wine, so that the main ingredients are almost wiped out.

9

Bring to a boil over high heat, skim off the foam, cover and turn to low heat for 50 minutes.

10

After fifty minutes, open the lid and add appropriate amount of refined salt to taste, and harvest the juice over high heat.

11

Remove the red pepper, aniseed, and star anise. Done!

Recipe Categories