Stewed pork belly with rotten skin
By CamrenZieme
In the United States, there is no atmosphere of celebrating the New Year at all, so I can't be bothered to do anything. Anyway, I'm still in the world, I can eat and sleep, and be healthy. It's a New Year. It's the New Year, so let's make a red-skinned and red-skinned braised pork belly to boost the fun.
Recipe Recommendations
- pork belly appropriate amount
- putrid skin appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- cumin appropriate amount
- Jiang appropriate amount
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for Stewed pork belly with rotten skin
1
When the rotten skin is ready, open a pot of water, add fragrant leaves, pepper, star anise, cumin, and ginger. Add cold water into the meat and pork, open fire, and cook until the pork is soft. Try to remove the floating foam on the surface when cooking.
2
After cooking, fry the whole piece of pork crispy, that is, skin side down. Use a pan to make it better, fry until golden brown, and then cut into squares of about 2×2 centimeters, the size you like.
3
Remove the pan and put a few tablespoons of oil, ginger slices and a few star anise grains, add 4- 5 tablespoons of white sugar, wait until it is half-burnt, add the pork, and stir quickly. This process is called frying sugar coloring.
4
Stir well, pour in soy sauce, soy sauce and water and simmer over low heat. Put the water until it reaches the pork surface, then add the rotten skin, add two or three tablespoons of cooking wine, a little sugar, and simmer over low heat until the sauce is thick.
5
Put away the fire and put on the plate.