Braised Pork Pot---Recipe for non-greasy braised pork
Overview
Braised pork always gives people a fatty feeling. I found that it is not necessary to cook braised pork alone. It can be combined with other foods, which will make the braised pork not greasy, and also make other side dishes more delicious. The braised pork pot I made here is paired with plum vegetables, yuba and dried bamboo shoots. It tastes great.
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Ingredients
Steps
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Preparation materials: Soak the yuba in water until soft and cut into finger lengths. Soak the prunes for 1 hour and cut into small sections. Tear the dried bamboo shoots into long strips. Blanch the pork belly and cut into 2cm-sized meat pieces. Although the photo is very simple, the project is quite complicated, so soak the prunes first.
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Prepare auxiliary ingredients: ginger (five pieces), cinnamon leaves (4 pieces), fennel (5g), rock sugar (3-4 small pieces), star anise (2-3 pieces)
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Pour Yishutang sesame oil into the pot.
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Add fennel, cinnamon leaves, star anise, and ginger and stir-fry until fragrant.
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Pour in the pork belly, stir-fry until the oil is released, and become a little brown
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Add two tablespoons of cooking wine, stir-fry for a few times, then add dark soy sauce, light soy sauce, and rock sugar, stir-fry until evenly colored.
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Prepare the casserole and place the pickles on the bottom layer
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Then place the dried bamboo shoots on top of the plum vegetables
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Put the yuba on top of the dried bamboo shoots.
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Pour the pork belly to the top layer, and pour a bowl of water into the wok where the pork belly is fried. Take out the sauce inside and pour it into the casserole. Add a small spoonful of salt.
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First bring to a boil over high heat, then simmer over low heat. The approximate simmering time is about an hour, until the water dries up.
