braised pork
By LeopoldoJast
Braised pork has always been my husband's specialty. Because his cooking is very delicious, I have never tried this dish. Today, I went to the grocery store to buy groceries and found that today's pork belly was very good. I suddenly had the idea of making braised pork, so I bought one and wanted to try out my skills. The daughter jokingly said: "Mom, are you going to steal Dad's business? Dad doesn't have many specialties right now." Her husband chuckled and was helpless. The braised pork was ready, but before I could shoot the final loading scene, it was robbed beyond recognition. Hehe, success!
Recipe Recommendations
- pork belly a
- Jiang 2 tablets
- soy sauce 1 tablespoon
- soy sauce 1 tablespoon
- cooking wine 1 tablespoon
- rock sugar appropriate amount
- tangerine peel 1 block
- cinnamon 2 blocks
- octagonal the 2
- salty and sweet
- stewed
- several hours
- ordinary
Steps for braised pork
1
Add cold water to the pork belly into the pan, boil the water and blanch for 10 minutes.
2
Allow to cool and cut into slices.
3
Heat the pan and pour in the pork belly, explode the oil, and pour away the oil.
4
Clean the pan, add a little oil, add rock sugar after the oil is heated. (Some people also use two spoonfuls of water, boil it, and add rock sugar)
5
Stir fry the rock sugar and melt, pour in the pork belly, stir fry for a few times, color, and add soy sauce, light soy sauce, and cooking wine. Stir fry for 2 minutes.
6
Take another pot, pour in the stir-fried meat, add water over the meat, add tangerine peel, cinnamon, star anise, and ginger slices.
7
After boiling over high heat, skim off the floating foam, change to medium heat and cover and simmer for more than 1 hour (pay attention to stirring during this period to avoid sticking to the bottom).
8
You can also add a potato to stew when you are almost done.
9
After the meat is stewed, the juice is collected over high heat and can be served on a plate.