braised pork belly
By PresleyJerde
Ingredients: ginger slices,rock sugar,octagonal,cinnamon,soy sauce,dried chili,ti bang
Recipe Recommendations
- ti bang appropriate amount
- ginger slices appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- dried chili appropriate amount
- salty and sweet
- casserole
- an hour
- simple
Steps for braised pork belly
1
Cut the washed pig's trotters into small pieces (Note: For an entire pig's trotters, first take a knife from the middle of the two toes of the pig's trotters downward, and cut it lengthwise, so that the pig's trotters become two halves. If you have a bone cleaver at home, you can cut it into small pieces directly. If not, it may be a bit troublesome. Separate the toes and the hooves themselves according to the direction of the bones. When cutting bones with ordinary knives, try to find the joints and cut them. Most of the joints are cartilage. On the one hand, it saves effort and on the other hand, it ensures the integrity of the kitchen knife. If you don't listen to advice, the blade will turn into a gap. Don't blame me for not saying it.2
Bring boiling water to a boil, add the processed pig's trotters and ginger slices, take out for about one minute, drain over cold water, and control the water to dry.3
Put the oil in the oil pan. After the oil is heated, add the rock sugar and control the degree of frying sugar by yourself. Add pig's trotters and stir fry to ensure that each small piece of pig's trotters is evenly colored.4
Take out the casserole and place star anise, cinnamon, and dried peppers on the bottom of the pot in advance. Put the stir-fried sugar-colored hoofs into the casserole. Add water to fill the surface of the pig's trotters, and add 2 tablespoons of soy sauce (you can control the amount of soy sauce yourself, mainly for coloring).5
First use medium heat to boil the casserole. After boiling, reduce the heat to low.6
It is recommended not to cover the casserole at the beginning. Every few minutes, turn the pig's trotters over with chopsticks to ensure uniform coloring. When the color is basically the same, add appropriate amount of salt and cover it. Wait until the water in the casserole thickens.7
Turn off the heat, use chopsticks to pick out the pig's trotters, and plate them. Taste the soup in the casserole yourself. It is recommended to continue to add a little salty salt, sugar, and chicken essence to make the soup more delicious. If the soup is very thin, add a little water starch before adding the above three ingredients, and turn on low heat to make the soup thick. When everything is done, spread the soup evenly onto the plated pig's trotters.8
It's gone!! Come to the table and eat!!!braised pork belly Make Tips
It is recommended not to put salt at the beginning of the casserole. Adding salt too early may make the trotters taste too old.