braised pork
By TheodoraKub
Braised pork is a relatively extreme dish. Those who like it smell the aroma and their saliva will start to spin; those who don't like it will start to churn when they see the crumbling flower meat. I used to belong to the latter, but now I am the former. Every once in a while, he would go to the market to pick up a five-flower pot and put it in the pot to simmer slowly. When it comes out of the pot, all calories, high fat, and cholesterol will be forgotten.
Recipe Recommendations
- pork belly 500 grams
- red-marinated two spoonfuls
- rock sugar a little
- ginger slices a little
- onion a little
- sweetening
- burn
- several hours
- ordinary
Steps for braised pork
1
One pork belly (about 500 grams).
2
Red mess.
3
Put clear water in the pan and add ginger slices and green onions.
4
After the water is boiled, put the entire pork belly in and blanch until it is broken, and then pick up.
5
Cut the blanched pork belly into Mahjong sized pieces for later use.
6
Put the cut pork belly into a casserole, put the red rice grains, rock sugar, and ginger slices into the pot, and add water to cover the pork.
7
After boiling over high heat for 15 minutes, turn to low heat and simmer for 60-90 minutes. Add salt when the soup is semi-dry. Wait for the soup to thicken and serve it out of the pan. (You can add some light soy sauce or dark soy sauce before serving the pot according to your personal preference, just a little.)