Laba garlic braised pork
By DrewBarrows
I had been making ordinary braised pork before. Once, I put some Laba garlic in it, and the taste was very good. It was really great! The only drawback this time is that the pork belly is not very good.
Recipe Recommendations
- pork belly a pound and a half
- laba garlic six-petal
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- cooking wine appropriate amount
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for Laba garlic braised pork
1
Put the pork belly in hot water and blanch it in water, remove it for later use.2
Put a little cooking oil in the pan. After the oil is heated, add green onions, ginger, dried peppers to burst out the fragrance. Add pork belly, add cooking wine, and then add soy sauce to evenly color the pork belly. Add salt and stir fry evenly, then pour in a lot of boiling water, mainly smeared meat. Then add the star anise, cinnamon, fragrant leaves, and Laba garlic cloves to boil over high heat, change to medium to medium heat and simmer for half an hour.3
Half an hour later, we collected the juice on a fire. After the juice is dried, it can be taken out of the pan. After taking out of the pan, add the remaining Laba garlic as an embellishment. It's done and it's time to eat!Laba garlic braised pork Make Tips
1. Boiling sugar color is too troublesome. Now there is no need to add sugar color. You can use soy sauce instead. 2. Two or three petals of Laba garlic must be placed after adding boiling water, so that the taste of Laba garlic can be penetrated into the meat.