Classic braised pork

The National Day is coming soon, and I have been eating bitter gourd for a week. Today, I'm eating meat. If it comes to eating meat or braised pork, it is delicious and enjoyable. Braised pork is one of the hot dish recipes. It uses pork belly as the main ingredient. The method of braised pork will vary slightly from place to place. The south is accustomed to using soy sauce (soy sauce) to color colors, while the north prefers fried sugar. Braised pork is also one of my specialties. Whether it is holidays or gatherings with relatives and friends, there is always the tempting Braised pork. Characteristics of braised pork: thick oil and red sauce, fat but not greasy, and melted immediately after entering the mouth.

Recipe Recommendations

pork belly 1000g
onion appropriate amount
garlic appropriate amount
Jiang appropriate amount
octagonal 2 capsules
cinnamon 1 block
dried chili one
soy sauce appropriate amount
rock sugar appropriate amount
salt appropriate amount
cooking wine appropriate amount

salty and sweet
burn
an hour
simple

Steps for Classic braised pork

Wash the pork belly and cut it into large pieces.

Put the meat in the pan with cold water to boil, and blanch the meat in water.

Prepare star anise, cinnamon, onions, ginger, garlic and peppers.

Heat the pan, add in the blanched pork belly, and stir-fry over low heat until the pork belly is oily.

Add onions, ginger, garlic, star anise, cinnamon and pepper and continue to stir-fry until the meat is slightly yellow. Serve out.

Leave the base oil in the pan and add rock sugar and simmer over low heat until the foam turns brownish red.

Pour in the stir-fried pork belly and stir fry evenly until each piece of meat is evenly covered with sugar color,

Add cooking wine and soy sauce.

Add boiling water to cover the meat, cover the lid and open fire to bring to a boil, reduce the heat and simmer for 40 minutes,

Cook until the meat is cooked and the soup is thick.