No sweets this time, let’s have grandma’s braised pork!

Overview

It seems that every grandma is good at cooking. Every time I go to my grandma's house, there is a table full of my favorite food. On the way back, I pester my mother and ask her to learn how to cook it for me. Then. . . You know. Braised pork literally means braised pork with soy sauce, but it requires a very particular method to cook this piece of meat multiple times and cook a large bowl of rice at one time.

Tags

• hot dishes
• beer
• cinnamon
• hawthorn slices
• old soy sauce
• onion, ginger and garlic
• pork belly
• rice wine
• rock sugar
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Cut the pork belly into large pieces of two to three centimeters square. Note: cut into squares, I will talk about the magic code later

   

2. 2 After adding shredded ginger and scallions into the pot, add the pork belly, and at the same time pour in two spoons of rice wine to remove the fishy smell and remove the bloodshot foam. Take it out and rinse it with cold water for about 3 minutes until it cools down.

   

3. 3 Heat a pan, add a little oil, and fry the drained meat until golden brown. Cut into squares and fry on all sides. You also need the skin side. There will be small bubbles inside the fried skin and it will taste very elastic. Tsk tsk, the technical term is elastic teeth. [The fire should be low here and turn over at any time. After frying, take it out and set aside.]

   

4. 4 Here I will explain to you why the meat should be cut into squares: 1. Don’t cut it too small so that it can stand up 2. A square shape means that all four sides must be fried

   

5. 5 Just turn on the fire very low

   

6. 6 There is no need to wash the pot just now. Heat the oil, add onions, ginger, garlic, cinnamon, bay leaves, and hawthorn, and sauté until fragrant. Then add rice wine, soy sauce and rock sugar and stir-fry the sugar color. Change to low heat.

   

7. 7 Stir-fry until the color of the soup turns red and the bubbles shrink from large to small, then add the meat and stir-fry. Coat with soy sauce and seasonings.

   

8. 8 Pour in beer. Add dark soy sauce and bring to a simmer. After half an hour, eat a small piece and taste it salty and soft. Then add a small amount of rock sugar and salt according to your own taste. [The amount of soy sauce is about two or three spoons. The color will gradually become darker as the soup becomes firmer. Beginners should pay attention to this. Just enough beer to cover the meat. 】

   

9. 9 The finished product is ready. By the way, if you like to eat mushrooms and fungus, go to a certain store and check out Linxia Jiha.