braised pork
I once read the method of braised pork online and thought it was very similar to the strip meat in my hometown, so I tried making it at home. It really tasted the same as the strip meat in my hometown. I haven't tasted this taste for a long time. It's so fragrant! Later, I gave it to my parents several times, and they all praised it. Today, I will take out this dish and show it to everyone!
Recipe Recommendations
- pork belly One catty
- grass fruit appropriate amount
- ginger slices appropriate amount
- geranyl appropriate amount
- pepper appropriate amount
- pepper appropriate amount
- fennel appropriate amount
- cinnamon appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- mature vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
Steps for braised pork
1
When choosing meat, be sure to choose pork belly. If you have skin, it is best to cut it into squares.
2
Prepare the ingredients: tsaoko, ginger slices, fragrant leaves, pepper, pepper, fennel, cinnamon, salt.
3
Put the meat and ingredients into the pan, add the water and bring it to a boil, noting that the water has better not reached the meat surface. Cook the meat for ten minutes, turn off the heat, cover the lid, and soak the meat for 2 to 3 hours.
4
After soaking the meat, coat the surface of the meat evenly with soy sauce.
5
Look at what you need to apply even if you turn it over, and leave it for 2 to 3 hours after applying it.
6
Heat a small amount of oil in the pan, add the meat coated with soy sauce in and fry until the pig skin turns red and crispy. Be careful to cover it with the lid of the pan when frying, otherwise the oil will splash everywhere.
7
Allow the fried meat to cool and cut into thin slices.
8
Spread the meat on a plate and sprinkle with shredded ginger.
9
Mix soy sauce, mature vinegar, and white sugar into juice, and adjust the salty and sweet degree according to your taste.
10
Pour the mixed juice on the meat.
11
Put on the pan and steam for 1 hour over medium heat, or when you see the fat meat is translucent, remember to constantly check whether the water in the pan is dry!
12
After steaming, you can serve the pot! The meat is fat but not greasy, salty and sweet and sour. It's really delicious!braised pork Make Tips
It is best to cook this dish when you are not at work on weekends because it takes time. Don't pour too much oil when frying the meat. When frying, you must remember to use the lid of the pot as a shield, otherwise you have to be careful with your clothes and face.