Classic braised pork
By EnricoHuels
Ingredients: chicken essence
Recipe Recommendations
- pork belly 500 grams
- onion a little
- Jiang appropriate amount
- aniseed 2-3 one
- yellow wine 100 grams
- soy sauce 2 tablespoons
- vinegar half a tablespoon
- braised sauce 1 tablespoon
- oyster sauce 1 tablespoon
- rock sugar 50 grams
- salt a little
- chicken essence a little
- salty and sweet
- stewed
- several hours
- ordinary
Steps for Classic braised pork
1
Wash the meat and cut it into small pieces, put it into a pot and blanch it in water. After blanch, rinse the meat with cold water for later use
2
Raise a pan of oil, add rock sugar, and boil sugar color over low heat
3
Wait until the sugar in the pan is charred and brown, add appropriate amount of water to boil
4
Raise another oil pan, add star anise and stir-fry until fragrant. Put the meat into the pan and stir-fry until fragrant
5
Wait until the meat has changed color, add soy sauce, vinegar, braised sauce, oyster sauce, a little salt, and chicken essence to mix well
6
Continue to stir fry evenly over low heat
7
Take a clean casserole and put ginger slices and green onions on the bottom
8
Put the stir-fried meat into a casserole and pour in appropriate amount of rice wine
9
Pour the freshly cooked sugar-colored water into the meat casserole, and add water as appropriate, until the water reaches the meat
10
After the fire comes to a boil, turn down the heat for 1.5 hours
11
Then just see if the meat is soft and rotten. Turn on high heat to collect the soup before taking out the pan