Sichuan Spicy Braised Pork
Overview
Braised pork - a very classic home-cooked dish, paired with shiitake mushrooms and quail eggs, with a little bit of Sichuan spiciness, you can't stop eating bowl after bowl of rice ~
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Ingredients
Steps
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Cut pork belly into cubes (size depends on personal preference) Cut mushrooms in half
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Boil the quail eggs and let them cool
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Peel quail eggs and set aside
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Boil pork belly with a little cooking wine
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Drain the pork belly and set aside
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Stir-fry the pork belly over low heat (this step is the key to making the braised pork not greasy, stir out as much lard as possible)
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Leave a little oil in the pot, add some crushed rock sugar, stir-fry over low heat until the rock sugar melts
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Pour the pork belly into the pot, coat evenly with sugar, then add dark soy sauce and cooking wine and continue to stir-fry for two minutes
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Add the water used to cook the meat into the pot (because the mushrooms contain a lot of water, just add water until the ingredients can be submerged). Put all the spices into the spice bag and add it to the pot. Add the green onions and oyster sauce
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After boiling over high heat, turn to low heat and continue simmering for 1 to 2 hours (the length of time can be adjusted according to personal preference according to the degree of tenderness of the meat), (if possible, you can transfer it to a casserole and simmer)
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Finished product
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Finished product
