braised pork
By SydneyBode
Ingredients: salt,cooking wine,rock sugar,soy sauce,Jiang,cinnamon,soy sauce,green onions,peanut oil,aniseed,geranyl,With flesh
Recipe Recommendations
- With flesh 500 grams
- soy sauce 15 ml
- soy sauce 15 ml
- aniseed 3 pieces
- green onions 30 grams
- Jiang 25 grams
- cooking wine 40 ml
- peanut oil 15 ml
- cinnamon appropriate amount
- geranyl appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
Steps for braised pork
1
Cut the skin into pieces about 2 cm square, add 20 grams of cooking wine into a little water, soak the meat for 15 minutes,
2
Wash aniseed, fragrant leaves, cinnamon
3
Green onions, ginger, rock sugar
4
Boil appropriate amount of water in the pan, put the soaked pork belly into boiling water, boil it to change color, remove, wash, drain it for later use.
5
Brush the pan clean and heat it without adding oil. Add the cooked pork belly pieces, stir fry until the surface slightly changes color and oil, pour out the excess oil, and serve out the pork belly for later use.
6
Put 1 tablespoon (15ml) of oil in the pan, add rock sugar and boil. When the color of the rock sugar liquid becomes dark, pour in the stir-fried pork belly pieces, and stir fry evenly.
7
Add cooking wine, light soy sauce, and soy sauce and stir well
8
Add boiling water, soak the braised pork, bring to a boil, and skim off the foam. Add ginger, spring onions (rolled into knots), aniseed, fragrant leaves, and cinnamon, cover and turn to low heat, keep the water slightly open, and simmer for about 1 hour, taking care not to burn the water dry
9
When the meat is soft, open the lid, add salt to taste, turn to high heat, and serve when the broth has become thick and thick
10
The color of using rock sugar is brighter than using white granulated sugar. smells good