Braised wild boar
Overview
A good friend brought wild boar meat, a high-end banquet dish that I have never tasted before. The whole family wants to eat the characteristics of wild game and its aroma. So I made a dish of braised wild boar meat. Apart from being a little heavy in color due to the dark soy sauce, the taste was not bad. It was authentic, the meat was extremely fragrant and soft, the banana peel was chewy, fat but not greasy, especially the pork skin was very chewy and chewy like tendons, which is endlessly memorable!
Tags
Ingredients
Steps
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Thawed wild boar
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After cleaning, cut into strips and soak in cold water and cooking wine for about 20 minutes
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Boil an appropriate amount of water and ginger slices in a pot, put the soaked wild boar meat into the water and cook until it changes color
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Remove and rinse with running water
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Wash the meat and cut it into mahjong-sized pieces
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Heat the pot without adding any oil. Add the chopped wild boar meat pieces and stir-fry until the surface changes color slightly and produces oil. The wild boar meat looks very fat and there is almost no excess oil. It seems that you can eat more wild boar meat
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Dish out and set aside
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Add a small amount of base oil to the pot, add rock sugar, and slowly stir-fry over low heat
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When the color of the rock sugar liquid becomes darker, add the fried wild boar pieces and stir-fry
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Add dark soy sauce, pour rice wine, just enough to cover the meat noodles, add star anise, cinnamon and bay leaves, bring to a boil over high heat, and simmer over low heat for more than 1 hour
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The longer it simmers, the better it tastes
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Take out of the pot
