Private Braised Pork

Overview

Speaking of braised pork, the meat stewed by my mother was the most delicious when I was a kid, especially the leftover stewed meat that is fragrant but not greasy after repeated steaming! It is best to use pork belly as the main ingredient for braised pork, and it is best to use three layers of fat and lean meat.

Tags

• hot dishes
• home cooking
• anhui cuisine
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• aniseed
• cinnamon
• cooking wine
• garlic
• light soy sauce
• old soy sauce
• onions
• pork belly
• white sugar
• zanthoxylum bungeanum
• cumin
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the pork

   

2. 2 Cut the fat and lean meat into square pieces

   

3. 3 Slice ginger, cut green onions, garlic cloves

   

4. 4 Put a little oil in the pot, add sugar and cook over low heat until the sugar dissolves and light brown fish-eye bubbles form

   

5. 5 Add pork cubes and stir-fry

   

6. 6 Add onion, ginger and aniseed, add dark soy sauce, light soy sauce and stir-fry until the surface of the meat turns color, add cooking wine

   

7. 7 Add salt and enough water to cover the pork

   

8. 8 Put the rest of the seasoning into the seasoning bag, add the green onions again, add salt, and simmer over medium-low heat

   

9. 9 Continue to simmer over medium-low heat

   

10. 10 Once cooked, cook over high heat until the soup in the pot becomes thick

    

11. 11 Load

    

12. 12 Put a big bowl in it and send it to mom. .