Classic home-cooked banquet dish - braised pork
Overview
I recently learned how to make braised pork. The meat is bright in color, soft and fragrant, fat but not greasy, and it’s really delicious! Using it to entertain guests will definitely show off your cooking skills. Like it from all!
Tags
Ingredients
Steps
-
Wash the three-layer pork belly with skin and clean the hair on the skin. First, cut the meat into strips of about 2cm.
-
Then cut into large pieces of meat.
-
Heat a pot, put a little oil in the pot, add ginger slices and stir-fry until fragrant, add in meat pieces and stir-fry.
-
Start frying the meat over high heat. When the oil in the meat is fried, turn to low heat. Fry until the meat is slightly charred, golden brown on both sides, and the meat is firm. The meat is done.
-
Transfer the fried meat to a colander and drain.
-
Add a little water to the pot, pour in rock sugar, and then add a little oil
-
Stir clockwise continuously, simmer over high heat until caramel color turns, add 1/2 sauté spoon of boiling water, stir evenly.
-
Pour the cooked sugar into a bowl and set aside.
-
Put a little base oil in the pot, add scallions and bay leaves, stir over low heat until fragrant, add oyster sauce, light soy sauce, and dark soy sauce and sauté until fragrant.
-
Pour in beer.
-
Turn on high heat and pour the boiled sugar color into the pot.
-
Add the fried meat pieces, and the soup just covers the meat.
-
After the fire comes to a boil, turn to low heat, add salt and pepper, cover, and simmer slowly over low heat.
-
After about an hour and a half, the soup will dry up, drizzle with a little oil and serve.
-
Soft, glutinous and fragrant, fat but not greasy.
