braised pork
By AlfordCrooks
This is a way to taste just as delicious without frying sugar. It is fat but not greasy, satisfying your cravings and delicious.
Recipe Recommendations
- pork belly 500 grams
- Jiang five-piece
- grass fruit one
- rock sugar appropriate amount
- octagonal eight
- salt a teaspoon
- soy sauce One-third tablespoon
- soy sauce appropriate amount
- cooking wine a tablespoon
- MSG appropriate amount
- sour and salty
- stewed
- an hour
- ordinary
Steps for braised pork
1
The raw material diagram is shown in the figure.
2
Cut pork belly into Mahjong sized pieces, rinse them thoroughly, add 1 tablespoon of cooking wine, and soak for one hour. Remove and drain.
3
Put oil in the pan and stir-fry the meat until slightly yellow.
4
Add dried peppers, tsaoko, star anise, and ginger to stir fry until fragrant.
5
Add two tablespoons of cooking wine, stir-fry a few times, then add soy sauce, light soy sauce, and stir well.
6
Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt.
7
Simmer until the pork belly is crispy, add rock sugar over high heat to collect the juice, shake the pan without turning.
8
Just until the soup is evenly wrapped on the meat! Add some MSG to improve the flavor.braised pork Make Tips
This pork belly is not blanched in water, but is replaced by soaking it to retain the aroma of the meat. But maybe the kitchen cleanliness freak can't stand it. In fact, it can also be done after blanching. See what you like. In addition, the process of frying sugar has also been changed. The rock sugar is used when the juice is finally collected. It will play a role in adding color, aroma and brightness. If you are not used to being so polysaccharide, you can reduce it. Be sure to use a wok-casserole-wok, because you only use a wok and you will not feel crispy. Use a casserole for juice, and it is not good to collect juice. There is no such strong and sticky color.