Fat but not greasy braised pork
Overview
When it comes to braised pork, we must not forget the man who pushed the cause of braised pork to a peak - Su Dongpo. It is precisely because of his efforts that braised pork has moved from the grassroots to the upper level, from the common people's cooking pot to the literati's dining table. In fact, Dongpo Pork, which has a long history and is famous all over the country, is simply braised pork. When studying the history of braised pork, it is indeed difficult to tell when and where it originated. However, due to Mr. Dongpo’s tireless efforts, braised pork has officially entered the stage of history since then. The good pork in Huangzhou is as cheap as dung. The rich refuse to eat it and the poor don't know how to cook it. Start the fire slowly and add less water. When the fire is sufficient, it will be beautiful. Come and have a bowl every morning, and you will be so full that you don’t care. From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su not only makes a bowl of delicious food every morning, but also knows how to cook braised pork slowly, with less water, and when the heat is sufficient!
Tags
Ingredients
Steps
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Boil and peel quail eggs.
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The meat is cooked and cut into 2cm mahjong pieces.
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Slice ginger, cut dried chilies into sections, and prepare grass fruits and star anise.
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Mix cooking wine, light soy sauce and dark soy sauce into sauce.
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Heat the oil in the pot, add the meat and stir-fry the oil. Then add the grass fruit, ginger slices and star anise and stir-fry until fragrant.
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Stir-fry, add in the sauce and stir-fry evenly.
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Add water.
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Add quail eggs and bring to a boil.
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Bring to a boil, simmer over low heat for 1 hour, add rock sugar and reduce the juice.
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Delicious O(∩_∩)O
