Fat but not greasy version of braised pork

Overview

I have never made braised pork a few times, so it is a dish that comes on a whim. I prefer braised pork ribs to braised pork, but this dish is not a failure. The presentation and taste are both good, and most importantly, it is not greasy.

Tags

• hot dishes
• anise
• cooking wine
• lee kum kee’s secret braised sauce
• onions
• oyster sauce
• pork belly
• rock sugar
• ginger

Ingredients

Steps

1. 1 Cut the pork belly into two strips

   

2. 2 Cut into pieces, decide the size according to your personal preference

   

3. 3 Clean with water

   

4. 4 Remember, do not put oil in the pan, stir-fry until both sides are brown

   

5. 5 Preparing ingredients for Lee Kum Kee’s secret braised sauce is indispensable

   

6. 6 After the meat pieces are browned, take them out, change the pot, put a small amount of oil in the wok, add rock sugar, wait until the rock sugar melts and bubbles and changes color, add the meat pieces and stir to make the meat pieces evenly colored, add the fennel slices, ginger slices and green onions, stir-fry, add cold water to the pot, pass two or three fingers over the meat surface, bring to a boil, reduce the heat to medium and simmer for 20 minutes, reduce the heat and simmer for another ten minutes

   

7. 7 Wash the big head greens and cut off the ends, immerse them in boiling water, and put them on the plate while the stew is free

   

8. 8 Finally, the juice is reduced over high heat and plated