Mid-Autumn Festival Family Banquet - Braised Pork Belly with Thousands of Knots
Overview
Lying in bed with my husband on a full moon night during the Mid-Autumn Festival, I thought about the past. . . I said: I came here from Wuhan for the first time during the Mid-Autumn Festival of that year, and I met a man named Guan Dasha. In the blink of an eye, five years have passed. . . My husband said: That year, a man named Zhang Ersha came here from Wuhan and met Guan Dasha, but he was deceived by Dasha. Therefore, Ersha is not as good as Dasha. . . Hahaha~~~~ In the past five years, due to work reasons, I have basically never spent the Mid-Autumn Festival at home. Someone always went to work to spend it with me. . . We have gone through six Mid-Autumn Festivals together. . . This year, my work unit was reformed and I had all holidays off. My husband came to the work unit the day before to pick me up. We were discussing what to eat during the Mid-Autumn Festival. I said: We eat dumplings during festivals at home, let’s make dumplings! My husband said: It’s chestnut season here, so we have to eat chestnut braised chicken. Neither of us likes chicken very much, and we thought it was troublesome to make dumplings, so we reached a consensus: braised pork belly with thousands of knots, braised small yellow croaker (yellow wax diced) with garlic, scrambled eggs with leek and moss, and cold jellyfish skin. Early in the morning, we changed our usual habit of sleeping in and went to the market to buy the freshest vegetables. I like the market very much because it has a sense of life. . . After we came back, we all went to work preparing Mid-Autumn Festival delicacies. . . I have told him before: Husband, I finally know why the two of us can get together! He said: Because we are both foodies! Husband, you are so smart!
Tags
Ingredients
Steps
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Treat the fresh Qianzhang with hot alkaline water to make it taste smoother and more tender, then rinse it with clean water 3 times
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Cut the pork belly into 3-finger-wide strips and tie them into knots. Be careful not to use excessive force to prevent the pork belly from splitting. Wash and cut into cubes
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Pour a small amount of oil into the pot and heat 50%
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When the oil is hot, add pork belly and stir-fry over medium heat
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Fry until a lot of oil comes out, which will reduce the greasiness
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Fry until the oil has tripled in size and the meat has browned a bit. Pour out two-thirds of the oil, add two star anise and stir-fry until the flavor develops
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Add boiling water to cover the meat
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Add braised soy sauce or dark soy sauce for color, light soy sauce, Huadiao wine, sugar, salt and seasoning
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Add Qianzhangjie, cover and simmer
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Cook until the knots are colored and continue to simmer
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Simmer over medium-low heat for more than 30 minutes, until the meat is tender and the juice is reduced
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The fragrant pork belly is cooked with Qian Zhangjie and it is ready to eat~ Qian Zhangjiu absorbs the aroma of the meat and is particularly delicious. Part of the greasy meat is fried out and part is absorbed by Qian Zhangjie, so it will not be greasy
