Banquet Dishes——Braised Pork

Overview

I really put a lot of effort into researching this dish, how to make it not greasy, how to make it lean and not dry, not to mention that the authentic braised pork that Mao Zedong ate did not use soy sauce. After considering the opinions of foodie friends around me, this is the final version. The fresh meat is directly steamed and then stir-fried. The lean meat will melt in your mouth. It is simmered over low heat and the oil can be forced out. Eating a few more pieces is not harmful to your health. Using dried cuttlefish to enhance the flavor is as exciting as using Jinhua ham to top off a shark's fin. Try to make the steps as simple as possible so that we can show off our skills easily when we have guests.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• banquet dishes
• lunch
• cinnamon
• dried chili pepper
• dried cuttlefish
• homemade cooking wine
• old soy sauce
• pork belly
• red fermented bean curd
• red fermented bean curd juice
• rock sugar
• star anise
• garlic
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Materials are ready. A whole head of garlic is used, and it will slowly melt away during the stewing process. Homemade cooking wine is sorghum wine marinated with peppercorns and star anise for a week.

   

2. 2 Wash the pork belly and put it into the steamer, steam until cooked.

   

3. 3 After steaming, wash the pork belly one by one with warm water.

   

4. 4 Put the ginger and garlic in the pot. You don’t need to add rock sugar to stir-fry in this step.

   

5. 5 Add the pork belly and stir-fry until slightly charred, then add cooking wine to set it on fire. Now I understand why the food at the food stalls is so fragrant.

   

6. 6 Add the prepared dried cuttlefish, fermented bean curd, bean curd juice, rock sugar, star anise, cinnamon, dried chili pepper, and pepper, stir-fry for a while, and add a little dark soy sauce according to personal preference.

   

7. 7 Add the boiled hot water, bring to a boil over high heat and then simmer over low heat. If the water is not enough, you can add a little halfway. In one to two hours, the braised pork is done. Don't be afraid of taking a long time. Only by stewing slowly in this way can the oil of the fat be forced out.