Braised pork rice

Prepare the ingredients: pork belly, green onions, ginger and garlic;

Heat up the water in the pot first, add peanut oil, wait until the oil is slightly hot, adjust to medium heat, add pork belly and stir-fry. (This long stir-frying process is also the key to this dish);

When stir-frying, the meat will be stir-fried. At this time, you can continue to stir-fry over a medium-high heat until the water is absorbed by the meat again (how to judge whether the water has been absorbed by the meat? Just look at whether the liquid in the pot is transparent and oily, see the picture below);

Put the stir-fried meat into a container for later use. At this time, the oil in the pot is transparent, not a bit white as shown in Figure 3 (this is also the standard for judging whether the water has been absorbed by the meat);

Add the onion, ginger and garlic to the pan and stir-fry until fragrant, then add the bean paste and stir-fry in oil until cooked, add the stir-fried pork belly and stir-fry evenly;

Add Weijixian, dark soy sauce, oil, cooking wine, vinegar (be sure to add less vinegar) and rock sugar in sequence. Every time you add seasonings, stir well with the pork belly;

Soak the hawthorn slices in hot water and stew them together with the pork belly to make the stewed meat fat but not greasy;

Use a frying spoon to add hot water along the edge of the pot to cover the pork belly. At this time, when the water has not boiled, add a small amount of baking soda (this will make the stewed meat soft), turn the heat to high, wait until the water boils, then turn to low heat and simmer for about an hour;

Stir fry the meat during the stew to heat it evenly. When the gravy is thick and the meat is tender, it can be taken out of the pot.

This is the finished product. In fact, it should be perfect with some green vegetables, braised eggs, pickles and pickles.

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