After living for thirty years, I finally stayed idle at home. By chance, I opened the "Food World Network" and discovered that I had never really lived. I fell in love with the kitchen and Food World Network since then.
Looking at the exquisite diaries of all gourmets, I have a special liking for braised pork. Today, I finally made mouth-watering "braised pork" for the first time. Because I had done my homework well before, I had read many gourmets 'braised pork recipes and fully prepared relevant materials. Standing on the shoulders of giants and integrating what I had learned, I really got a meal of braised pork that satisfied the whole family, especially LG, was very good and kept saying good.
braised pork
Recipe Recommendations
- braised pork 600 grams
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- grass fruit appropriate amount
- dried hot pepper appropriate amount
- onion appropriate amount
- pepper appropriate amount
- salty and sweet
- burn
- several hours
- ordinary
Steps for braised pork
1
1. Buy pork belly with skin, and burn the skin of the meat in an iron pot until it turns yellow.
2
2. Cut the pork belly into diced meat 2-3cm. (I cut it a little bigger this time)
3
3. Put the meat in cold water, add a few pepper grains and a few slices of ginger, then open fire and cook until the water boils, and beat off the foam.
4
4. Rinse and cool in cold water, then drain the water.
5
5. Put a little oil in the wok,(Because I want to fry the meat, I put olive oil with a higher oil point this time. Of course, I can also fry directly in the hot pan without adding oil.) When the oil just smokes, put the meat into the wok and stir fry the meat.
6
6. When part of the meat oil is stir-fried, put down the star anise, tsaoko, pepper, ginger slices, dried sea peppers, and pepper to stir-fry until fragrant.
7
7. When the diced pork is fried until golden yellow, add appropriate amount of soy sauce and soy sauce,(I made it for the first time, but I was afraid that it would not color, so I gave a small spoon of sugar) and stir-fry well.
8
8. Transfer all the meat into the casserole.
9
9. Add boiling water to the casserole. I add the chicken soup with two water that is left at home. Cook over low heat for 1 and a half hours. (You can control the cooking time by yourself, and it will be crispy but not rotten. I like it to boil for a long time and melt in the mouth)
10
10. After boiling, transfer to a wok, add rock sugar, and collect the juice over high heat. Season the refined salt and spring onions.
11
11. Loading.