Thousand pieces of braised pork

Overview

We are all familiar with Qianzhang, and Qianzhangjie is made by cutting thin tofu skin into strips and knotting it by hand. It is a common soy food in Chinese families. Qianzhang is rich in nutrients, with high protein and amino acid content. It is a high-protein health food suitable for both men and women, old and young. It also contains 18 trace elements necessary for the human body, such as iron and calcium. It also contains a variety of minerals to supplement calcium, prevent osteoporosis caused by calcium deficiency, and promote bone development; the lecithin contained in Qianzhang can protect the heart. There are many ways to make Qianzhang knot, which can be fried, marinated, or baked. . . But for my family, the most popular way is to cook it with pork belly. First use rock sugar to stir-fry the sugar color. After the rock sugar is completely melted, add the pork belly and stir-fry to stir-fry out the fat and color. Add the aniseed and stir-fry until fragrant. Then add an appropriate amount of water and simmer for fifteen minutes. Then add Qianzhang knot and continue to stew until cooked. Finally, add salt and other seasonings. During the cooking process, the Senjang knot beans absorb the fresh aroma and soup of the meat, making the taste more delicious. The meat is also partially greasy due to the addition of soy products. The Qian Zhang knot absorbs enough meat juice to become thick and fragrant. The pork belly also has the flavor of braised pork. Mellow but fat but not greasy, it is really a rare delicacy. It is a very homely meat dish but it is a very popular way to eat braised pork, especially the thousand knots inside, which are more delicious than meat. It is as delicious as it is in the world. . .

Tags

• hot dishes
• home cooking
• lunch
• dinner
• oil
• pork belly
• rock sugar
• star anise
• thousand knots
• fragrant leaves
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare raw materials;

   

2. 2 Heat oil in a pan, add rock sugar and stir-fry;

   

3. 3 Stir-fry until the rock sugar completely melts and turns brown, add the pork belly and stir-fry;

   

4. 4 Stir-fry until the fat is released and the surface is slightly browned. Add ginger slices, bay leaves and star anise and stir-fry;

   

5. 5 Pour in an appropriate amount of cooking wine and stir-fry, add a little light soy sauce and an appropriate amount of water;

   

6. 6 Bring to a boil over high heat, then reduce to low heat, cover and simmer for fifteen minutes;

   

7. 7 Add Qianzhang knot and continue to simmer for ten minutes;

   

8. 8 Add appropriate amount of salt and pepper to taste, and heat to reduce the juice.

   

9. 9 It's served.