Xiangli Braised Pork
Every day, my sister is greedy and says that she wants to eat braised pork. My mother's figure is rising based on the weight of our two sisters, so she has never refused to do it. Today, she bought some braised pork. Haha, my sister should want to beat me up.~
Recipe Recommendations
- pork belly appropriate amount
- green and red pepper appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- salt appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- cinnamon appropriate amount
Steps for Xiangli Braised Pork
1
Wash the pork belly and cut it into pieces. Remove the blood foam in water and put it into the pan and stir-fry the oil.
2
Slice ginger, without chopping garlic, wash red peppers and cinnamon, and wash dried hawthorn.
3
When the oil is almost fried, add all the ingredients in the 2 ingredients,(you can take out the extra oil in a small bowl, and use lard to make the noodles special for fragrant fragrance), add salt, a little sugar, soy sauce, cooking wine (to remove fishy smell), bean paste, chop pepper.
4
Add water flush with the meat and simmer.
5
I use a purple clay pot, so it will take longer to cook.
6
Before lunch, I cut two green peppers and put them in the pan and turned them over. It's time to start the pan. It's so fragrant. The braised pork is soft, rotten and glutinous. It's not oily or greasy. It's very delicious.