braised pork

Overview

Pork provides humans with high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia. Now let me tell you some tips on selecting from the Internet: High-quality pork belly has the following characteristics. Appropriate fat and thin: Pork belly has layers of fat and thin. The ratio is close so that it tastes neither oily nor astringent, and the taste is just right. Elasticity: If you press it slightly with your hands, good pork belly will have good elasticity and the surface of the pork skin will be fine and not too dry or oily. Bright red color: Fresh pork belly should normally be bright red. If the color is abnormal, do not buy it. Bright color: Bright color means the pork belly is fresh, too dark color means it is not fresh, and too bright color means it has been artificially processed. The texture of the meat will be more delicious if it is fresh and tender. Fatty but not greasy is the label of this dish. If you don’t like meat, you will fall in love with this delicious food.

Tags

• hot dishes
• home cooking
• maternity
• winter recipes
• lunch
• famous dishes
• oil
• onions
• pork belly
• rock sugar
• star anise
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the pork belly and cut into small pieces

   

2. 2 Heat the pan with cold oil, put the rock sugar in the hot oil

   

3. 3 When the rock sugar turns brown, add the meat and stir-fry until the color becomes darker.

   

4. 4 Pour in soy sauce, scallions, ginger slices, and star anise

   

5. 5 Add an appropriate amount of water, bring to a boil over high heat, pour in cooking wine, turn to low heat and simmer for forty minutes

   

6. 6 Sprinkle an appropriate amount of salt and continue to stew for ten minutes. Delicious braised pork, fat but not greasy, delicious and easy to cook. Come and taste it