braised pork
By MozellKutch
A five-star hotel A-level chef's method of braised pork. If you like it, try it.
Recipe Recommendations
- quail eggs thirty
- rock sugar two tablespoons
- laojiang a
- octagonal two
- pepper a teaspoon
- cinnamon two small pieces of
- dried chili four
- chives Wu ke
- soy sauce Half a spoon
- cooking wine two tablespoons
- salt appropriate amount
- sweet and sour
- burn
- ten minutes
- simple
Steps for braised pork
1
Clean the quail eggs and place them in a cold water pot, cover and bring to a boil. Turn off the heat and simmer for more than five minutes. Put the pork belly in a warm water pot and boil it over high heat. Change to medium heat and cook for two minutes to remove blood foam.
2
Remove the pork belly and cut it into pieces about one centimeter square (cut into pieces according to your preferred size); remove the quail eggs, soak them in cold water for about five minutes, remove the shells, and wipe dry with kitchen paper; pat them; cut the chives in half; cut them into dry and spicy sections
3
Put the oil in the pan and cook it to 50% heat. Add the quail eggs and fry them slowly over medium to medium heat. Remove and drain the oil when frying until golden brown.
4
Leave about half a tablespoon of oil in the pan and cook over low heat until warm. Add rock sugar and stir slowly. Stir fry until the pan is shrouded in smoke and the sugar is charred yellow. Immediately turn off the heat after pouring in the pork belly, and quickly turn the meat pieces to evenly coat them with sugar color. Add about three kilograms of soup or water (if the pot is small, you can add it in several times, but when adding water halfway, it must be boiling water), turn on high heat and bring to a boil, add ginger, star anise, pepper, cinnamon, dried peppers, chives, soy sauce, cooking wine, cover and change to low heat.
5
Cook for half an hour, add quail eggs and salt, bring to the boil over high heat, and then turn to low heat and simmer slowly for about one hour. When the soup is about to dry, switch to high heat to collect the juice.
6
After drying the soup, turn off the heat, pick up the onions, ginger, star anise, and cinnamon, place the quail eggs around the plate, and then put the meat into the plate.