braised pork
Overview
I am a carnivorous person.
Tags
Ingredients
- Cao Guo Appropriate amount
- Chenpi Appropriate amount
- Chicken Essence Appropriate amount
- Cinnamon Appropriate amount
- Cooking wine Appropriate amount
- Garlic Appropriate amount
- Guigen Appropriate amount
- Light soy sauce Appropriate amount
- Lilac Appropriate amount
- MSG Appropriate amount
- Nutmeg Appropriate amount
- Old soy sauce Appropriate amount
- Onions Appropriate amount
- Oyster sauce Appropriate amount
- Pork belly Appropriate amount (front leg meat)
- Rock sugar Appropriate amount
- Spicy Corn Appropriate amount
- Star anise Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- cumin Appropriate amount
- fragrant leaves Appropriate amount
- ginger Appropriate amount
- ketchup Appropriate amount
- salt Appropriate amount
Steps
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Seasoning preparation: salt, monosodium glutamate, chicken essence, dark soy sauce, light soy sauce, oyster sauce, cooking wine, tomato sauce
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Spices preparation: Sichuan peppercorns, chili pepper wedges, star anise, cinnamon, bay leaves, strawberry, tangerine peel, nutmeg, cinnamon root, cloves, cumin, rock sugar
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Onions, ginger, garlic
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Cut the pork belly into thumb-sized pieces.
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Add an appropriate amount of cooking wine to a pot under cold water to remove the foam, then rinse with clean water and set aside.
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Heat the cold oil in a pan and stir-fry the spices and rock sugar. Stir-fry the rock sugar, then add the onion, ginger, garlic, and tomato paste and continue to stir-fry the ingredients until fragrant (be careful not to burn them due to the heat). Put the blanched and washed meat into the pot and stir-fry evenly, add an appropriate amount of water, add MSG, chicken essence, dark soy sauce, light soy sauce, oyster sauce, and cooking wine. Bring the water to a boil over high heat, then reduce the heat to low, and finally add an appropriate amount of salt.
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Transfer the seasoned meat soup into the pressure cooker and let it boil for 5 to 8 minutes.
