I have loved to eat braised pork since I was a child, and I wanted to learn to cook it myself when I grew up. My mother said that the braised pork should be made delicious and not with soy sauce (I always thought that the color of the braised pork was made with soy sauce), so the meat would be fragrant. So I learned this dish from my mother and became my specialty.
Grandma was sick and said she had no appetite, so she suddenly wanted to eat braised pork. Since it was my specialty, I made it at that time. I made it countless times. I never thought of filming the process and recently fell in love with the world of delicious food. So I photographed the whole process today, but the shooting technology is limited. Hehe, everyone will make do with it, the taste is the most important thing. Also, the braised pork was sent to the hospital, so it was packed in a box without serving the plate. It looked bad. Sorry for it.
Secret braised pork
By BerryBarton
Recipe Recommendations
- pork belly appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- clove appropriate amount
- fennel appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- sweetening
- burn
- an hour
- ordinary
Steps for Secret braised pork
1
Cut the pork belly into cubes, wash all ingredients for later use (peel the garlic and don't pat it).
2
Heat the oil (not too much oil, the oil in the fat will come out later and it will be too oily), and add 2 tablespoons of white sugar.
3
After adding the sugar, stir it with a spatula, wait until it bubbles (shown in the picture), and then add the pork belly.
4
After putting the meat into the pot, stir fry. There is water in the meat. Every time I make the braised pork, the oil will splash on my hands and sometimes it will hit my face. It hurts so much. Add salt and cooking wine.
5
Stir fry for a while, add the ingredients, and add water. The water must cover the meat.
6
Bring to the boil over high heat, change to low heat and cook slowly. When the water is almost dry, change to high heat to collect the juice.
7
The fragrant braised pork is ready. It is very refreshing, fat but not greasy. Every time it comes to the table, it is snatched and empty. Hehe, it was really a sense of accomplishment at that time.