braised pork
Overview
Pork belly ~ has the taste of my mother, fat but not greasy! When I was a child, my mother would make things for me. Now that I work out of town and can’t go back often, I can only make things by myself. Eating braised pork reminds me of my childhood...
Tags
Ingredients
Steps
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Prepare materials
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Pork belly cut into cubes
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Pour an appropriate amount of water, rice wine, and ginger slices into the pot, then add the pork belly
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Boil in cold water for 5 minutes, drain and set aside
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Pour an appropriate amount of oil into the pot and dissolve the rock sugar
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Pour in the pork belly and stir-fry
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Add ginger, star anise and bay leaves and stir-fry until the color turns slightly yellow.
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Pour in light soy sauce, dark soy sauce and cooking wine and stir-fry for a while
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Take a casserole and pour the pork belly into the pot
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Add chives
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Pour in boiling water until the water covers the pork belly
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Bring to a boil over high heat and use a spoon to scoop out the foam
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Cover and simmer over low heat for 2 hours
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After two hours, reduce the juice over high heat and add a little chicken essence to freshen it up
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Finished product
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Finished product
