Kuaishou Braised Pork
Overview
The traditional method of braised pork is to blanch, stir-fry and stew once. The cast iron pot simmers for about 2 hours. Today we will do it in one step, eliminating the need to blanch and stir-fry, and just stir-fry and stew. The method has been simplified but the taste has not been reduced. It still tastes the same and is still delicious. Didn't notice any difference. The method is simple, you can try it if you like it~
Tags
Ingredients
Steps
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If you want the pork belly to cook quickly, you must burn the skin. Wash the pork belly skin after it is cooked, as shown in the picture.
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Cut the pork belly into chunks, add cooking wine, ginger, blanch in boiling water, remove and set aside, as shown in the picture.
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Heat oil in a pan, as shown in the picture.
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Add brown sugar and stir-fry until browned. Be careful not to burn it over low heat, as shown in the picture.
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Add bean paste and stir-fry until browned. Be careful not to burn it over low heat, as shown in the picture.
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Add ginger to taste, be careful not to burn it over low heat, as shown in the picture.
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Add pork belly and stir-fry. As shown in the picture.
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Add a spoonful of dark soy sauce, light soy sauce, and oyster sauce, as shown in the picture.
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Add boiling water. As shown in the picture.
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Add bay leaves, star anise and cinnamon. As shown in the picture.
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Add garlic and peppercorns. As shown in the figure
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Cover the lid and wait for about half an hour. Add some chicken essence, salt and other seasonings before serving.
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It’s out of the pan, and it looks delicious. As shown in the picture.
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Sprinkle some chopped green onion, sesame seeds, etc. to decorate and serve, as shown in the picture.
