Bai-page grilled pork belly is a traditional dish in my hometown.
In the past, you could only eat pork belly on holidays and holidays. Now, you can eat it as long as you want!
Braised pork belly with hundreds of pages
By MableLehner
Recipe Recommendations
- pork belly 600 grams
- louver knot 120 grams
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for Braised pork belly with hundreds of pages
1
Wash the pork belly, blanch for 1 minute, remove, and cut into slices.
2
Take another pot, add appropriate amount of water, and put down the meat pieces.
3
Put down the ginger slices, star anise, and cinnamon.
4
Add cooking wine, sugar, and soy sauce, bring to a boil over high heat, and reduce heat for 40 minutes.
5
Bleach the shutter knots, cut them into rectangles, roll them up, and tie them.
6
Stir fry the leaf knots in boiling water for 3 minutes and remove them.
7
Put some salt and vinegar in the pork belly.
8
Put down the shutter knot, bring to a boil over high heat, and reduce the heat for 20 minutes.
9
Add some salt and chicken essence, gather the juice over high heat, and stir well.Braised pork belly with hundreds of pages Make Tips
1. Salt needs to be made twice to taste delicious and not too salty.