Secret braised pork
By MyrtleKlein
Today, I will post the recipe for this secret braised pork and let those guys who are clamoring to learn to do it have a look. Try it yourself when you go home. The craftsmanship requires constant training to learn well. In fact, cooking is not that complicated, and you can learn it well with a little snack.
Recipe Recommendations
- pork belly appropriate amount
- ginger appropriate amount
- salted fish appropriate amount
- yellow wine appropriate amount
- salty and sweet
- fried
- half an hour
- ordinary
Steps for Secret braised pork
1
Cut pork belly with skin into large pieces. Note: Selection of materials for a successful plate of braised pork is crucial. When choosing pork belly, you must choose the one with skin, suitable for fat and lean, and well-layered. The so-called five flowers means that one layer must be fat and the other layer should be thin. Only with five layers of pork belly is good. Some pork belly has only three layers, and the fat part is extremely thick, which is not good pork belly.
2
Bring the water to the boil, add in the pork belly and cook for 5 minutes.
3
Remove it and shower in cold water. This is to make the skin firm and elastic, and then change the knife into square pieces.
4
Pour more than half of the pot of oil into the pan, heat until 80% hot, add in the pork belly pieces after the knife has been changed, and fry them over medium heat until golden yellow.
5
Remove and drain the oil.
6
Leave the base oil in the pan, add ginger, cinnamon star anise, dried pepper, and saute until fragrant.
7
Add the braised pork and stir fry, pour in the soy sauce to color, then add one and a half spoonful of salt, half a bottle of maltose or 5 large pieces of brown sugar, and a small cup of rice wine, pour in half a pot of water, put two pieces of salted fish, cover the lid of the pot and simmer on low heat for 20-25 minutes; When the water is almost dry, pick up the ginger, star anise, cinnamon, etc., then change to high heat, stir until the water is completely dried, and the oil and sugar are evenly hung on the meat to form a bright sauce. Serve the pan and plate.