braised pork, corn and beans
By CeasarHyatt
It's a little greasy to just eat red braised pork. Add some corn kernels to make it very delicious. I used quick-frozen corn grains that I came back and plucked myself.
Recipe Recommendations
- pork belly 500 grams
- corn kernels 200 grams
- soy sauce appropriate amount
- monosodium glutamate appropriate amount
- onion appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- aniseed appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
Steps for braised pork, corn and beans
1
Cut the lower pork belly into cubes. The lower pork belly is not very fat, set aside.
2
Cut the onions, ginger, and garlic well and set aside {I use ginger juice.
3
I bought quick-frozen corn and plucked it myself.
4
Blanch the meat with water for use.
5
Put the oil in the pan, then put two small spoonfuls of white sugar, and use a spoon to simmer the sugar. When the sugar turns red and bubbles emerge, put the blanched pork belly in and stir fry, stir fry for a while, and stir fry the fat meat. The oil is stir-fried, then add the ingredients and stir-fry for 3 minutes.
6
When it's almost done, add cooking wine, add soy sauce, stir fry for 3 minutes, and then add corn kernels and stir fry for a while.
7
After frying, add hot water until the meat is covered. Cover the lid and simmer over low heat for about 35 minutes, and collect the soup after the meat is rotten.
8
Okay, you can share the fruits of your labor. The meat juice is delicious and suitable for all ages.