Pagoda Braised Pork
Overview
Although it is already summer, my unusual appetite allows me to eat more than in winter (yes, I am fatter in summer than in winter and heavier than wearing a thick coat in winter. I am distressed...). I especially like to eat colorful stew. This is purely a concave-shaped work. I think it will be used when I show off my skills at family gatherings~ If you need anything else, please follow my WeChat account Tianluo girl!
Tags
Ingredients
Steps
-
Choose pork belly that is evenly fat, lean and square
-
First put it in a pot and blanch it, remove the cooking water and rinse away the foam
-
Prepare 25g each of onion and ginger, cut into slices
-
Put the onion and ginger on the bottom, and put the blanched pork belly on top
-
Pour 250g rice wine
-
Add 150g soy sauce or light soy sauce
-
Finally add 50g sugar and simmer for 2 hours
-
Take out the meat and cut it into regular and beautiful squares
-
Then make a circle along the outside without cutting it, and cut it into a long strip
-
Place the cut meat back as it is, skin side down in a deep bowl
-
Stuff washed prunes in the middle and push out the meat in the middle
-
Finally, steam it in the pot for half an hour, turn it upside down, and pour the steamed juice to thicken it
