braised pork

Overview

My two babies like to eat braised pork very much, but I don’t have that much time to make large pieces of braised pork, so I usually make the braised pork smaller and thinner. Friends who like to eat large pieces of meat need to spend more time stewing it (this is the first time to post a picture, the writing is not good, please forgive me for not being detailed)

Tags

• hot dishes
• cinnamon
• ginger
• light soy sauce
• pork belly
• rice wine
• star anise
• sunflower oil
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 Blanch the pork belly in boiling water

   

2. 2 Put a little oil in the pot, 2 or 3 slices of ginger, garlic, a little star anise, a little cinnamon

   

3. 3 Add the blanched pork belly and stir-fry

   

4. 4 Add a tablespoon of light soy sauce and a little more rice wine, then cover and simmer

   

5. 5 Heat a pot over medium heat, add sugar, stir with chopsticks until foaming

   

6. 6 At this time, the rice wine in the pork belly in the previous pot has almost dried up. Pour the pork belly into the pot with syrup and stir-fry

   

7. 7 Add boiling water, as long as the water is as high as the meat, turn to medium and simmer over low heat for 20 minutes

   

8. 8 After 20 minutes, turn to high heat and add appropriate amount of salt

   

9. 9 Boil over high heat for a few minutes and then reduce the juice

   

10. 10 Remove from pot and plate