braised pork with bean sprouts
The braised pork made by my father is salty, fragrant, soft, glutinous and non-greasy. Now I haven't eaten it outside for a long time, so I premeditated to make a simple version. As a result, the stewed pork with sprouts was so conflicted that I found that I had lost to my jumping nerves, so I served the food first.
Recipe Recommendations
- pork belly 1 block
- sprouts 200g
- octagonal one
- pepper 7-8 grain
- soy sauce 1 scoop
- Jiang appropriate amount
- minced garlic appropriate amount
Steps for braised pork with bean sprouts
1
Put the pork belly, star anise, and pepper into the pan, add water to cover the meat, and cook for 15-20 minutes.
2
Remove the cooked pork belly and wipe off the water on the surface, and apply the soy sauce while it is hot.
3
Serve the lustful meat, let it cool, and slice it into thin slices in sequence (because there are already vegetables, the meat has been refrigerated for a day).
4
Use a knife to shovel the cut meat into a bowl, with the skin facing down.
5
Mix sprouts and minced ginger and garlic, spread them on top of the meat slices, and steam for 1 hour.
6
After steaming, buckle the plate onto the bowl and quickly turn it upside down.