Braised pork (pressure cooker version)

Overview

After the Beginning of Autumn, autumn fat is eaten, and braised pork is the first choice. For working people, a quick way to cook is very important. I used a pressure cooker to stew the pork belly until it was cooked, and then poured it into a wok to collect the soup. The effect was just as good. However, if you have enough time, it is better to stew the braised pork slowly over low heat.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• aniseed
• cooking wine
• onions
• pork belly
• white sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Main raw materials.

   

2. 2 Cut the pork belly into cubes and set aside.

   

3. 3 Blanch the pork belly, wash off the floating foam, remove the water and set aside.

   

4. 4 Put oil in the pot, add sugar and stir-fry the sugar color (do not burn it).

   

5. 5 Stir-fry the sugar until it turns maroon red, add the prepared pork belly, green onion, ginger, and aniseed, stir-fry evenly to color the meat.

   

6. 6 Stir-fry until the pork belly spits out oil, add cooking wine, soy sauce, and sugar, continue to stir-fry for a while, add hot water, and stew.

   

7. 7 Pour all ingredients into pressure cooker. Simmer until medium rare.

   

8. 8 Pour the stewed pork belly into the wok, add an appropriate amount of salt, and turn up the heat to remove the soup. Let the soup thicken.

   

9. 9 Pressure cooker version of braised pork.