Braised pork with old red meat
Lao Ling usually buys it and cooks it and eats it more. But now, after adding the pork belly and cooking it, the broth penetrates into the old Ling, which is particularly fragrant and has endless aftertaste.
Recipe Recommendations
- pork belly 500 grams
- onion appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- cooking wine a small spoon
- salt appropriate amount
- sugar appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
Steps for Braised pork with old red meat
1
Prepare the pork belly, wash it and cut it into slices; wash it with Lao Ling.
2
Wash the onions and ginger, minced and sliced respectively.
3
Put the pork belly in cold water to boil, blanch and wash it with cold water to remove the fishy smell.
4
Heat the oil in the pan, stir-fry the pork belly a few times, and add salt and cooking wine.
5
Pour in soy sauce and appropriate amount of water, add ginger, bring to a boil over high heat and simmer for 40 minutes.
6
Add old water chestnut, sugar, and five-spice powder, stir well, and continue to simmer for 15 minutes.
7
After the soup thickens, sprinkle in chopped green onion and chicken essence to serve.Braised pork with old red meat Make Tips
1. Put the pork belly in water and blanch it to remove the bloody smell.