Tea-flavored braised pork
By MelvinCassin
Most people have eaten braised pork, and many people love it without hesitation. Because the pork belly has been stewed for a long time, the flesh and skin have become crisp and rotten, and the aroma is particularly strong. It will not be as greasy as the fried fat. Even many people who do not eat fat meat will find it difficult to resist the attraction of braised pork. Moreover, each family has its own characteristics, and the ingredients or firing methods are slightly different. Today, we have our unique tea-scented version of braised pork.
Recipe Recommendations
- pork belly 400 grams
- Jiang appropriate amount
- garlic appropriate amount
- octagonal half a
Steps for Tea-flavored braised pork
1
blanch the pork belly in boiling water to remove the blood and cut it into cubes the size of mahjong.
2
Soak the tea bag with boiling water into a cup of strong tea water for later use. Pick up the tea bag and throw it away. Cut the lemon peel into thin strips and set aside.
3
After the oil is heated, saute the ginger and garlic until fragrant, then pour the pork belly into the pan, add salt, soy sauce, a little rock sugar, star anise, and lemon zest. After frying the pork belly until the oil comes out, pour the black tea water into the pan, and after boiling over high heat, turn to medium heat and continue to simmer for about 50 minutes. After the soup becomes thick, you can serve on the plate.
4
The pork belly with the aroma of tea is fragrant but not greasy