braised pork
Overview
Braised pork is a dish that Chinese people never get tired of eating. It can be said to be the national dish. The north has its own cooking method, and the south has its own cooking method. After several experiments, I have my own method. The cooked meat is soft and glutinous and melts in your mouth.
Tags
Ingredients
Steps
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Cut the purchased pork belly into mahjong pieces about 2 cm square;
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Boil water in a pot, add ginger and cooking wine, put the cut pork belly into the boiling water and cook until it changes color, remove, wash and drain and set aside;
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Dried beans made from dried ginger are soaked in water until soft;
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Soak the dried dried beans in water until soft;
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Prepare the seasoning;
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Pour oil into a hot pan, add sugar, and stir-fry the sugar color;
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When the sugar turns brown and bubbles, add the blanched pork belly;
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After the pork belly is colored, add the seasoning in step 4, a little cooking wine, continue to stir-fry, and add the hawthorn;
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Stir-fry for about 5 minutes, the fat in the pork belly will be stir-fried;
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Pour in boiling water until the meat is covered; you can pour it into a casserole and simmer over low heat;
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Add soaked dried beans, a small piece of rock sugar, an appropriate amount of salt, a little light soy sauce, and reduce the juice over high heat;
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Plate.
