braised pork
Have a braised pork! Originally, I was trying to lose weight these days, but my friend said I didn't need to lose weight, and also clamored for eating braised pork. It was obviously to challenge my self-control. Okay, you're tough, I admit defeat!
Recipe Recommendations
- braised pork appropriate amount
- soybean appropriate amount
- green pepper appropriate amount
- Jiang appropriate amount
- minced garlic appropriate amount
- Zanthoxylum japonica appropriate amount
- salty and sweet
- braised
- three-quarters of an hour
- simple
Steps for braised pork
1
Ingredients include: soybeans, braised pork, ginger and garlic minced, finger peppers, green peppers (I wanted to use them for decoration, but later forgot to put them).
2
Boil a pot of water to remove the dirty water inside the pork belly and remove the floating foam on it.
3
After fishing out, the pork is cut into pieces, and other ingredients are sorted out.
4
Cook the red pot with slow heat, pour in the pork belly, and stir fry slowly, mainly to force out the fat oil in the pork belly.
5
Just stir-fry until golden brown, and pack it for later use.
6
Heat the pan with oil, add minced ginger and garlic, and stir-fry the pan, then pour the pork belly in, stir fry twice, add salt, sugar, Pi County bean paste, light soy sauce, yellow wine, Puning bean paste, then add water to cover the pork belly, and finally pour the soybeans in. (When cooking, I had sauce on my hands, so it was inconvenient to hold the camera, and some pictures were omitted.)
7
It's almost done and the juice is about to end.
8
It's ready to go! I have never liked fat meat, except braised pork and white pork with garlic, hehe!