braised pork
Overview
The soul of braised pork and the ultimate goal of making braised pork are the same. It has a soft, glutinous and sweet texture, and is a popular dish that is fat but not greasy.
Tags
Ingredients
Steps
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Wash the pork belly, cut the green onion into sections, and slice the ginger.
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Turn on the stove and remove the hair from each piece of meat.
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Put the pork belly in cold water, add scallions, ginger and red pepper, and add cooking wine to remove the fishy smell.
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After the water boils, remove the foam, cook the pork belly for 2 minutes and take it out.
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Cool with cold water to drain and set aside.
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Then prepare all the seasonings.
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Without pouring oil into the pan, fry the pork belly until both sides are golden brown.
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Remove the fried pork belly and set aside.
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Use the oil in which the pork belly has been fried, put in the rock sugar and stir-fry over low heat until it turns into a sugar color. Do not burn the rock sugar, otherwise the meat will become bitter.
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Coat each piece of meat with sugar color.
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Pour in all the seasonings and stir-fry until fragrant, add light soy sauce, dark soy sauce, a little cooking wine, heat water and start simmering.
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Start collecting juice.
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Finished product picture.
