Oil-free lean version of braised pork

Overview

I love beauty, but there is one thing I can’t eat: fatty meat, but I especially love braised pork, so I improved the braised pork and made this oil-free lean version of braised pork, which ensures that you can eat meat in large quantities and not be afraid of getting fat. Check it out if you like. People who love fatty meat can also use this method to make it. The main thing is less oil:

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• local cuisine
• lunch
• braised soy sauce
• chicken essence
• cinnamon
• onion and ginger
• pork
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Soak the pork (use pork belly if you like fatty meat) in advance, change the water repeatedly to remove the blood, then add an appropriate amount of water, onion and ginger, braised soy sauce (dark soy sauce), Sichuan peppercorns, star anise, cinnamon, and bay leaves. Put the pot under cold water

   

2. 2 Cook the meat until medium-cooked, take it out and set aside

   

3. 3 Cut the meat into the pieces you need (you decide the size)

   

4. 4 Add about a tablespoon of water to the pot and 50 grams of rock sugar

   

5. 5 Melt slowly and wait for big bubbles to appear

   

6. 6 When dense and fine bubbles appear, the sugar will turn brownish-red

   

7. 7 Add the meat and stir-fry, then add the sugar color. Stir-fry for a while (on medium heat at this time) to make the sugar color even. If you are using fatty meat, there will be a lot of fat in the pot at this time. Take out the excess fat (you can stew the potatoes, it is very fragrant)

   

8. 8 Add braised soy sauce and continue stir-frying

   

9. 9 Then add the meat soup, turn to high heat, cover the pot, add salt halfway

   

10. 10 Leave a little soup, the bibimbap will be extra fragrant, add chicken essence before turning off the heat.

    

11. 11 Finished product