braised pork

Overview

Pork ribs (pork belly) are rich in high-quality protein and essential fatty acids, and provide heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia. It has the effects of nourishing the kidneys and blood, nourishing yin and moisturizing dryness. However, due to the high cholesterol content in pork, people with diabetes, obesity and people with high blood lipids should not eat more.

Tags

• hot dishes
• home cooking
• children
• winter recipes
• dinner
• famous dishes
• aniseed
• cooking wine
• light soy sauce
• old soy sauce
• pork belly
• red fermented bean curd
• rock sugar
• scallions
• zanthoxylum bungeanum
• ginger slices
• salt

Ingredients

Steps

1. 1 Choose a pound of fresh pork belly.

   

2. 2 Wash the meat and cut into mahjong-sized pieces.

   

3. 3 Add water to the pot, add cooking wine and bring to a boil, then pour in the pork belly blanching water.

   

4. 4 Add a small amount of oil to the wok, pour in the blanched pork belly, and stir-fry over low heat to remove the oil from the meat. This is the key to making the braised pork fat but not greasy.

   

5. 5 Stir-fry the pork belly until golden brown and remove the oil.

   

6. 6 Leave the base oil in the pot, lower the heat, add the green onions, ginger slices, and rock sugar, and cook until the rock sugar melts. (You can also boil the rock sugar over low heat first)

   

7. 7 Pour the stir-fried pork belly into the rock sugar sauce and stir-fry until browned.

   

8. 8 Crush a piece of red fermented bean curd and put it into a pot, add two drops of dark soy sauce, add star anise, a little salt, pour in boiling water to cover the meat, and simmer over medium-low heat for 40 minutes.

   

9. 9 When the soup is thickened, turn off the heat and serve. At this time, the braised pork is already bright red in color, tempting your appetite.