【Ningbo】Braised pork with green onions
Overview
Zerui's mother turned out to be a novice in the kitchen. At that time, Zerui's mother could fry even an egg. Since I had my daughter, I started trying to make complementary foods for her, and slowly started to fall in love with the kitchen, cooking and cooking. Today’s dish is a new dish that Zerui’s mother learned. Although it is not my hometown dish, Zerui’s mother wants to try various dishes. Allow your family to enjoy delicious dishes from various places without leaving home. Grilled pork belly with green onions is probably a recipe from Ningbo and Shanghai, and it can be considered a type of braised pork. It is completely different from the cooking method and taste of braised pork in the north. The cooked pork belly is rich in oil and red sauce. It is salty and sweet, soft and glutinous. If you like it, you can try it~~~
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Ingredients
Steps
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Ingredients:
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Crush rock sugar, tie chives into knots, wrap red yeast rice in gauze, and slice ginger
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Cut the pork belly into 2.5 cm square chunks
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Place the sliced pork belly in a pot under cold water. When the water boils, skim off the foam and cook over high heat for two minutes.
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Blanched pork belly to control dryness
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Put a little oil in the pot, add the blanched pork belly and fry over low heat.
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Fry until the skin turns slightly yellow, set the meat aside, add onion and ginger and fry.
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Fry until the onion and ginger are fragrant, add rock sugar, red yeast rice bag, light soy sauce, dark soy sauce and Huadiao wine.
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Add hot water and bring the pork belly to a boil over high heat, then reduce to low heat.
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Cook for about 20 minutes, add salt and continue to cook over low heat.
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Simmer for 1 hour, when the soup is almost gone and the pork belly is soft and glutinous, turn off the heat.
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Thick oily red sauce, soft, glutinous and fragrant, melts in your mouth.
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Finished product!
