Fragrant but not greasy braised pork
By HalDouglas
If you never eat fat meat, but taste this braised pork, you can still eat ten yuan or eight yuan. The aftertaste is endless, fragrant but not greasy, and it goes well with the meal.
Recipe Recommendations
- pork belly appropriate amount
- octagonal appropriate amount
- orange twist appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- dark soy sauce appropriate amount
Steps for Fragrant but not greasy braised pork
1
Cut the pork belly (the kind where lean meat and fat meat were once layered) into 2 centimeters square.
2
Then blanch it in boiling water for 5 minutes and fish it out to remove the fishy smell and foam! Then wash it. (Secret recipe: Add some white wine and vinegar is best!) Put oil in the pan (put more), add sugar (brown sugar and white sugar can be used, preferably rock sugar, you can put more sugar), stir-fry until it is burnt (smoke should be coming out of the pan at this time, don't be afraid) Don't be afraid to put too much, the meat is sweet. Then add soy sauce, not too much. Move quickly, or the sugar will burn.
3
Pour in the cut meat and seasoning (thick slices of ginger, add "garlic, pat slightly, peel, don't cut", cinnamon, dried peppers, star anise, orange peel), stir-fry over high heat for three minutes, then the meat turns deep red. Add appropriate amount of salt, white wine, 1 spoonful of soy sauce, 1/5 spoonful of vinegar, 1/5 spoonful of sugar, 2 spoonfuls of cooking wine, 1/5 spoonful of chicken essence, and plain water until the meat is submerged by 3 mm, and bring to a boil over high heat (it begins to smell fragrance);
4
Continue to simmer in the wok over low heat for 40 minutes. At this time, the soup should be small and sticky (if there is too much soup, collect the soup over high heat, but stand aside and watch). Add some coriander, then taste the salty and light, and simmer for another 3 minutes. Serve the dish before saliva drips into the pan, and you will definitely secretly eat a piece without me knowing it.Fragrant but not greasy braised pork Make Tips
During the stewing process, the color of the meat and fat may not be very dark, but after you collect the soup, you will find that the color of the meat is getting more and more beautiful.