braised pork

By OtiliaKoepp

braised pork
Ingredients: pork belly,rock sugar,onion,Jiang,garlic,octagonal,cinnamon,Fructus amomi,doukou,Stewed meat package

Recipe Recommendations

  • pork belly 500 grams
  • Stewed meat package appropriate amount
  • onion appropriate amount
  • rock sugar appropriate amount
  • octagonal appropriate amount
  • doukou appropriate amount
  • Fructus amomi appropriate amount
  • cinnamon appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for braised pork

  • 1
    Cut the pork belly into strips and place it in cold water to blanch the blood
  • 2
    Blanch water to shape. (Don't cut them into pieces and blanch them. The braised pork will lose shape. It won't be beautiful when burned)
  • 3
    Remove it, dry it, cool it, and cut it into squares of the same size (larger ones are enjoyable to eat)
  • 4
    Put a little oil in the pan and stir-fry the chives, ginger, garlic and spices
  • 5
    Add the meat pieces and stir-fry (stir-fry to remove the oil in the meat)
  • 6
    Put a little oil in the pan, add white sugar and stir fry the sugar color
  • 7
    Step 7. Stir fry until the white sugar turns red and turn off the heat
  • 8
    Stir fry until the sugar turns red and turn down the heat
  • 9
    Step 8. Turn off the heat quickly when the sugar color bubbles change from large to small, and pour into boiling water (This is a crucial step in the braised pork. This sugar color has the taste of caramel, which will make the braised pork become fragrant and slightly fragrant. caramel flavor)
  • 10
    Turn off the heat quickly when the sugar color bubbles change from big to small and pour into boiling water (this is a crucial step in the braised pork. This sugar color has the taste of caramel, which will make the braised pork have a fragrant and slightly caramel flavor)
  • 11
    Step 10. Finally add soy sauce to color, add salt to taste,
  • 12
    Step 9. Pour it into the meat, add a little Shaoxing wine, boil it, add tea water to remove the fishy smell and cook it quickly.
  • 13
    Pour it into the meat, add a little Shaoxing wine, boil it, add tea leaves and water to remove the fishy smell and cook quickly
  • 14
    Step 11. Put it into a deep pan, add boiling water, open the pan over high heat to remove floating foam, and change to low heat to simmer for 45 minutes.
  • 15
    Finally add soy sauce to color, add salt to taste
  • 16
    Step 12. Change back to the frying pan and put rock sugar on high heat to make the juice sticky. Serve the pan with chives. (The juice is strong and fragrant, and it is more than addictive when poured on rice.)
  • 17
    Put it into a deep pan, add boiling water, open the pan over high heat to remove floating foam, and turn to low heat and simmer for 45 minutes
  • 18
    Change back to the frying pan and put rock sugar on high heat to make the juice sticky. Serve the pan, dotted with chives. (The juice is strong and fragrant, and it is more than addictive when poured on rice.)

    • braised pork Make Tips

    prompt The practice of braised pork will vary slightly from place to place. The south is accustomed to using soy sauce (soy sauce) to color, while the north prefers fried sugar. The raw materials are generally high-quality pork belly (the so-called high-quality pork belly should be well-layered, generally about five layers is better, hence the name "pork belly"), or "hip sitting pork"(that is, the tip of the rear hip). You can add cabbage, tofu, potatoes, carrots and other vegetables to stew together to create a variety of delicious stews.

    Recipe Categories

    Recipe recommendation