Generally, braised pork is often fried in oil first or the meat is too old and the color is dark
This method uses only water, no oil, and the braised pork is fat but not greasy. It is soft, tough and red and bright.
braised pork
Recipe Recommendations
- pork belly appropriate amount
- ginger appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for braised pork
1
Cut the pork belly with skin into strips thicker than your thumb and boil it with water.2
Brush the pan clean and then pour water, add the meat. If the water reaches the meat, add spring onion, ginger, and Jimo rice wine (I have tried several cooking wine and rice wine, and this rice wine has the best effect in removing the fishy smell of meat).3
Cook over high heat until the meat is crispy and soft (you can pour in for a while if you don't know if you're not sure), skim off the foam, and add 2 tablespoons of soy sauce.4
Add rock sugar (rock sugar with a diameter of 3- 4 centimeters) when 1/3 of the height of the remaining meat. Don't use the rock sugar with small squares. Most of the rock sugar is pressed and not crystallized. It's best to buy the irregular shaped crystal, which usually has a cotton thread inside. Of course, it's better to have pear juice rock sugar. It tastes better and is very fragrant.5
Keep turning the meat on a low heat and heat it evenly. The soup hangs evenly on the meat, and the arms will be a little sour, but for people who don't enjoy meat, this hard work is worth it (*^_^*). The soup is thick and will not drip when hanging on the meat is the best way to pretend. Generally, when you have the smell of burnt sugar, you should pay attention, keep turning it over, and take it out decisively, otherwise you will have a chat.