braised pork
Overview
As a northwest girl, my taste is fond of Shanghai braised pork with thick oil and red sauce, which is also my specialty. Today is my father’s birthday and he has ordered me not to go to restaurants outside, so I must make braised pork at home. Hehe, it’s time for me to show off my skills again. Even though my photography skills are not very good, the taste is absolutely great 😘
Tags
Ingredients
Steps
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When dealing with pig hair, I usually pinch it with tweezers first, then scrape it with a knife, and finally burn the pig skin over low heat. There will be basically no hair left
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Cut into long strips first, then into small pieces
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Blanch the water and remove the blood
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Blanch it well and put it on a plate, ginger slices and appropriate amount of rock sugar
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Put rock sugar in the oil pan and fry the sugar color
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Be careful not to leave the sugar color for too long, otherwise it will taste mushy
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Fry until the meat turns yellow and takes on color
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Add star anise, cinnamon, dark soy sauce and light soy sauce and stir-fry
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Heat water to cover the meat, bring to a boil over high heat, skim off the foam, and turn to low heat for about 40 minutes
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Forty minutes later
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Add a spoonful of salt, stir-fry over high heat to reduce the juice
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The meat skin is colored, the meat is rich in flavor, and the meat is soft and tender
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Picture of the finished product, haha, my mouth is watering
