braised pork
By VicentaLakin
Recipe Recommendations
- pork belly 3 pounds
- onion appropriate amount
- soy sauce a spoonful
- cooking wine a tablespoon
- Jiang appropriate amount
- edible oil a tablespoon
- salt 2 tsp
- Shaoxing wine a pound
- sugar 3 tablespoons
- salty and sweet
- cook
- three-quarters of an hour
- ordinary
Steps for braised pork
1
Wash the meat. Make water in a large pot. After the water boils. Add the meat and blanch it in water until the surface of the meat changes color. Lift and drain. Cut into slices for later use. "2.5*3.5>> Thickness.2
Raise the oil pan. Add a large teaspoon of oil. Sixty percent hot. After adding the ginger slices, add the meat slices. Stir fry for a few times. Add the spring onions {personal opinion: southern chives are good} and stir-fry the meat to remove the oil. The epidermis condenses. Add cooking wine to remove the fishy smell... Add soy sauce. White sugar. Salt. Continue to stir fry until the bottom of the pot bubbles. Drain the water. Color the meat.3
Finally, add 1 pound of rice wine. Close the lid. The fire boiled. Cook over low heat for thirty-quarters of an hour. Drain the broth. This dish should be salty and sweet. If you close your mouth with sweetness and salt, you will fail!