The sparkling [Grandma’s Braised Pork]

Overview

When I was a kid, I loved to eat the braised pork cooked by my grandpa. Every time there was braised pork, I would eat up the rice immediately. In the past, logistics and transportation were not so developed. There was not much fish in home-cooked dishes in Shanghai, and the cooking of chicken and duck was relatively simple. Only braised pork is a dish that I never tire of eating. After eating, I would go to the cupboard and steal two pieces. I think those were the most carefree days in my life.

Tags

• hot dishes
• cinnamon
• egg
• light soy sauce
• old soy sauce
• onions
• pork belly
• rice wine
• rock sugar
• star anise
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Choose fat and thin pork belly, depending on how many people are in your family. Because braised pork takes a long time to stew, it is recommended to buy more at least one pound at a time. +Wine+Bleach the eggs and take them out. The picture shows the pork belly after it has been blanched. The eggs are left in the pot and continue to cook for about ten minutes until they are cooked.

   

2. 2 Heat oil and brown the braised pork on both sides.

   

3. 3 + Cooking wine + light soy sauce + dark soy sauce lightly stir-fry to color.

   

4. 4 Transfer to the clay pot + scallions + ginger slices + bay leaves + star anise + cinnamon + water, bring to a boil over high heat, do not cover the lid completely, put it on top, turn to low heat and simmer for about an hour.

   

5. 5 Add the hard-boiled eggs, peel off the shells and add them in, stirring with chopsticks to prevent them from building up. Cook for about half an hour, until the juice is almost reduced.

   

6. 6 Remove the ginger slices, green onion slices and spices added before, and serve. I didn’t throw away the layer of lard on top, and the bibimbap was perfect.