Special braised pork

1

Wash the pork belly, shave it three times quickly, and cut the mahjong pieces for later use

2

Sit in the pot and boil water, add pork belly, ginger slices, and Erguotou flying water

3

Sit in the pan to heat up the oil, add rock sugar and stir-fry the sugar color

4

Stir fry the pork belly in flying water and color it, and serve for later use

5

Add a new oil pan, add star anise, cinnamon, fragrant leaves, cloves, white pepper grains, dried peppers, saute until fragrant

6

Add pork belly and sugar color and stir fry for 1 minute

7

Add stock and onion knots, bring to a boil over high heat, and turn to low heat and simmer for 1 hour

8

Add oyster sauce, sesame and salt, simmer over low heat for 1 hour, remove the juice over high heat, and remove from the pan

Luo Li Basu:
1. When making braised pork, it is very taboo to stir-fry the fat of the pork belly in the pan. This will only make the finished braised pork product dry and rough on the outside and have a dull taste, like chewing wood chips.
2. The perfect color of the braised pork is bright red or bright yellow-brown and the surface is bright. This is the normal color given by the sugar color. Using soy sauce will only make the braised pork black.
3. The braised pork should be fat but not greasy. Fat depends on the meat quality. Look at the layered five-flower I bought. This kind of meat is difficult to taste bad, and it must be made to a certain level. Not greasy, it is achieved by skill and time. Long-term slow cooking and processing of hawthorn can present the perfect taste of the braised pork.
4. Spices are the icing on the cake to braised pork. You have to weave the brocade first to add flowers to have meaning and carrier, you know
5. Everyone knows the difference between red flag pork and blue flag pork, right?
5. The meat quality of Erguotou Flying Water is more suitable for braised pork than the meat quality of cooking wine and rice wine Flying Water.