The pork belly is well-layered, fat but not greasy is the most basic thing. The most tempting thing is the alluring luster that shines when the dishes are served. Just by looking at the color, your saliva will flow down the edge of the table.
First, I picked up a piece of pork belly, and my mouth was full of raw aroma. The rich sauce flavor felt like it was completely stewed! The white and fat thing in the bowl is the octopus cut into small pieces. Taste it and dip it in the sauce. The taste of seafood is vaguely wrapped in the sauce. It's okay to pour it, but the most amazing thing is the taste!
Braised octopus with pork belly sauce
Recipe Recommendations
- pork belly 300 grams
- octopus 300 grams
- kidney bean 200 grams
- sweet sauce 1 tablespoon
- soy sauce 1 tablespoon
- soy sauce half a tablespoon
- onion appropriate amount
- Jiang appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
Steps for Braised octopus with pork belly sauce
1
Pork belly.
2
Octopus.
3
Kidney beans.
4
Shallots, ginger, sweet flour sauce.
5
Cut pork belly into slices, blanch with boiling water, and skim off the foam.
6
Put the oil in the pan, add the star anise and stir-fry until fragrant.
7
poured intoPork belly.
8
Then add green onions and ginger.
9
Stir fry until the meat turns white, add more cooking wine, add soy sauce, light soy sauce, and sugar.
10
Add water to finish the meat.
11
Bring to a boil over high heat, simmer over medium to medium heat for 30 minutes, then add the octopus and simmer for 20 minutes.
12
Add the kidney beans, if there is too much soup, turn on high heat, and dry.