Braised pork with dried orchid
Ingredients: salt,pork belly,cooking wine,soy sauce,onion,vinegar,octagonal,sugar,soy sauce,ginger,fish sauce,dried pepper,Big white dry
Recipe Recommendations
- pork belly 300 grams
- Big white dry art. 2
- octagonal 1
- dried pepper 2 pieces
- ginger appropriate amount
- onion appropriate amount
- sugar 1-2 spoon
- vinegar 1 tablespoon
- cooking wine 1 tablespoon
- soy sauce 1 tablespoon
- soy sauce 2 tablespoons
- fish sauce 1 tablespoon
- salt Based on the last salty addition
- salty and fresh
- burn
- an hour
- ordinary
Steps for Braised pork with dried orchid
1
After heating the oil, add the pork belly, ginger slices, and cooking wine and stir-fry until golden brown. You can pour more oil in this step. The remaining oil and the oil from stir-frying the meat can be used to fry it dry later. At the same time, the pork belly tastes better after passing through the oil. Aromatic and not greasy. Say something, add 2 spoonfuls of soup to those who like fresh and sweet taste, my love
2
Pour out the excess oil, add onions, star anise, sugar to the meat in the pan, soy sauce, light soy sauce, fish sauce, vinegar and water. Of course, if you have broth, add it will be more wonderful (vinegar can make the meat more mushy and have a special aroma of meat, this amount will not taste any sourness in the end, so rest assured and bold), cover the lid and simmer slowly for 30-60 minutes. If you like to eat biting meat, you will stew less, and students who love the crispy taste and melt in the mouth will stew as hard as you can!!!!
3
While stewing the meat, cut the dried orchids, obliquely cut the surface of the dried orchids into strips, without cutting it to the bottom, and then continue to cut the strips in the opposite direction to form an oblique grid shape on the surface
4
Finally, cut the white dry into nine small squares
5
Fry the dried seeds with the remaining oil from the beginning, add a little salt, and fry the dried seeds until golden brown
6
Finally, pour the fried dried seeds into the braised pork being stewed, add the lid and continue to simmer for another 20-30 minutes
7
Finally, turn off the heat and let the soup soak and dry for another 10 minutes. It can be served. This dish can be cooked more at one time, and the more it is heated overnight, the more delicious it becomes.