Home-cooked braised pork

1

Wash the pork belly and cut it into four cubes, cut potatoes into slices, slice ginger, pat garlic flat, and cut dried peppers into 7 sections.

2

Put cold oil in the pan and add 10 dried peppers to burn incense at the same time. Be careful not to burn the dried peppers. Remove them for later use after they change color.

3

Add white sugar and boil to make sugar color. Cook slowly over low heat, control the heat, and stir constantly with a spoon until the sugar is completely melted.

4

After all the sugar is melted, add the pork belly and color it with sugar. Stir fry continuously over medium high heat, frying the fat meat out of the oil so that it will not be greasy when eating.

5

Stir fry until the meat turns golden. Then use medium heat to stir, then add a little Wang Shouyi's thirteen spices and stir fry for 2 minutes.

6

Then add garlic and ginger slices, and continue to stir fry the pork belly until the fat is fried. This process takes about 5 minutes.

7

Add cold or warm water until the water surface is above the meat surface, preferably higher. Cover the pot and simmer over medium to medium heat for 1 hour.

8

Add potatoes and try to taste salty. Add salt at this time, but be careful not to be too salty. Cover the pan and simmer over medium to medium heat for 20 minutes. Then turn to the high heat to collect the juice. Add some chicken essence if you need to add it, and add some salt if you feel that the salt taste is weak.

9

The home-cooked braised pork was completed. This time, Xiaoyue took the picture while cooking dinner at home. The finished picture was taken while it was steaming. The lighting was not very good at night, but the taste was very good.

10

finished good drawing

1. When frying pork belly, be sure to fry the fat meat, so that it will not be greasy when eating it. Once the fat is fried, it is guaranteed that friends who don't like fat meat will fall in love with this pork belly. 2. The meat must be stewed for 1 hour. Only after enough time will the taste of the meat come out and it will melt in the mouth. 3. You don't need to put too much other spices. Too many spices will cover up the meat's flavor. 4. It's hard to say about the heat. We can only rely on experience. Chinese food is not like Western food, where all seasonings are accurate to a few grams. We can only add salt, chicken essence, soy sauce, etc. according to the freshness of the ingredients and the amount of ingredients. Everyone's taste is different, so you can refer to the method.