braised pork
By AmayaLabadie
Such a classic dish, I don't need to say much, I learned from the gourmets. Added a little creativity, look later.
Recipe Recommendations
- salty and sweet
- fried
- an hour
- ordinary
Steps for braised pork
1
To prepare pork pork belly, you need to choose a real five-layer pork belly with one layer of skin, one layer of fat, one layer of thin, one layer of fat, and one layer of thin. It's not so good for me. I went out late and didn't buy a better one.
2
Wash the pork and cut it into appropriate size pieces.
3
Slice ginger, cut green onions into sections, and star anise leaves for use.
4
Heat the pan, pour in more oil, and fry the pork.
5
Pour in the pork belly and fry it for a while. There are two reasons for frying. One is to shape the shape, and the other is to blow off some of the oil during the frying process, so that it will not be too fat. This is the idea I mentioned earlier.
6
Remove the fried meat and control the oil.
7
Stir-fry sugar color: Leave the base oil in the pan and heat it up, add the star anise and stir-fry until fragrant, then add white sugar and stir-fry until slightly yellow.
8
Pour in the pork belly pieces and stir fry for 5 minutes, and stir fry the sugar color evenly on the meat pieces.
9
Stir fry the meat until the water is dry, the color is bright and the surface is slightly yellow, and the oil begins to drain out, and then add cooking wine.
10
Pour in soy sauce and stir fry until the soy sauce is evenly absorbed on the meat pieces.
11
Add boiling water to the pan until the water is balanced with the meat pieces.
12
Add spring onion, ginger slices, and fragrant leaves.
13
Add rock sugar, add a little salt, cover the lid and simmer over low heat for 30-40 minutes.
14
Use strong heat to collect the juice and serve the pot. When harvesting the juice, you can decanter the excess oil and reserve it for it, so I will use it to salad the eggplant.