braised pork
Overview
[Braised Pork] Celebrating the New Year with great success How can we miss out on the braised pork with great success in the New Year? Must do this once. In fact, I haven't cooked this dish for a long time. It used to be my family's most popular dish, and it used to be my specialty. Of course, now it is just one of the specialty dishes. The main reason why it disappeared from our dining table is that my daughter can’t eat it because it will make her uncomfortable. Changes in family eating habits may often originate from a certain member who quietly quit braised pork in order to take care of his children's diet. It's quite surprising. On the day I made this dish, Niu'er was not at home. If she were at home, she would not be able to withstand the temptation, hehe! A prosperous New Year, a prosperous braised pork! This is my own way of doing it. It’s a way I’m used to. Sometimes it’s not easy to change it. I stir-fry sugar and add soy sauce, and the north and the south merge. Ingredients: Pork belly, green onions and ginger Seasonings: Salt, sweet and sour, light soy sauce, cooking wine, star anise, bay leaves, and peppercorns Method: 1.
Tags
Ingredients
Steps
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Material diagram.
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Dice the pork belly.
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Add ginger slices and green onion segments and blanch in cooking wine. Rinse clean after blanch.
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Clean the pot, pour oil, add two tablespoons of sugar, and stir-fry over low heat.
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The sugar slowly dissolves.
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The color becomes darker.
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When it starts to bubble, add the meat.
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Stir-fry evenly and add vinegar, light soy sauce, dark soy sauce and salt.
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Add spices and scallions and ginger slices. Add a small amount of broth or hot water.
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Bring to a boil over high heat, then turn to low heat and simmer.
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Open the lid in the middle to check and flip.
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Simmer over low heat for more than 30 minutes. When the meat is soft and tender, turn off the heat and remove from the pot.
