Five spice braised pork
Overview
Braised pork, also known as stewed vegetables, is a dish made by cooking the raw materials after preliminary processing and blanching in prepared marinade. Generally, it can be divided into three categories: red brine, yellow brine, and white brine; Sichuan brine is the most common in the country, and red brine is the main type. Braised pork is mainly processed with spices and meat as the main raw materials. Most of the braised condiments have the functions of appetizing, strengthening the skin and strengthening the skin, digesting and resolving stagnation. The more representative braised dishes in Sichuan include: Liao Ji, Wanchun Braised Cai, Liao Pork Ribs, and Couple's Fei Slices. In China, Guangzhou and Chaoshan areas in Guangdong are most famous for their braised food
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Ingredients
Steps
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Prepare ingredients (eggs are not put in)
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Soak the mushrooms (soak until soft, wash and pinch dry, cut in half and set aside)
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Smash ginger and garlic
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Add oil to the pot and add ginger and garlic
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Add aniseed and saute until fragrant
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Add an appropriate amount of water, light soy sauce, dark soy sauce, oyster sauce, salt, and five-spice powder, bring to a boil, then turn down the heat and simmer for about 10 minutes
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Pour into a container and let cool until set aside
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Boil the pork belly in water (the skin is removed here)
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Let the cooked meat cool and cut into pieces
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No need to put oil in the pan, just fry both sides
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You don’t need it for frying oil (it can be used for stir-frying in a bowl)
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Boil the eggs, peel them and put them into the container with a knife. Put the pork belly in as well. Marinate for as long as you like (here it is marinated for three hours)
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After marinating, add the mushrooms and rock sugar and simmer in a casserole for half an hour (pay attention to the heat)
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Finished product
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Finished product
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Finished product
