Homemade recipe for braised pork with carrots

Overview

Braised pork, a home-cooked dish on people’s tables. The methods are different, and there are dozens of methods in Sichuan alone. No matter what, I think as long as it’s delicious, it’s a good braised pork! This time I used braised pork with carrots, which not only absorbs the oil from the meat but also increases vitamins and carotene, killing two birds with one stone.

Tags

• hot dishes
• home cooking
• cooking wine
• douban
• dried chili pepper
• garlic
• old soy sauce
• onions
• pork belly
• quail eggs
• rock sugar
• star anise
• zanthoxylum bungeanum
• carrot
• ginger

Ingredients

Steps

1. 1 Ingredients preparation, the ingredients required for braised pork are: pork belly, carrots, quail eggs, ginger and garlic, spices, Sichuan peppercorns, and dried chili peppers.

   

2. 2 First, sear the skin of the pork belly in a hot pot. This will remove the hair on the skin and make the skin of the pork belly more chewy.

   

3. 3 Wash the ingredients, cut the pork belly into three-inch square pieces, cut the carrots with a hob, and boil the quail eggs and peel them.

   

4. 4 Heat oil in a pan. When the oil is 60% hot, fry the quail eggs into tiger skin. When the quail eggs are fried until golden brown, it is ready.

   

5. 5 Leave a small amount of base oil in the pot. When the oil is 40% hot, add the rock sugar and stir-fry the sugar color. After the rock sugar bubbles, add the meat and stir-fry until golden brown. When the oil is almost cooked, add the watercress and cooking wine and continue to stir-fry.

   

6. 6 When the meat is colored, add spices such as star anise, sannai, cinnamon, strawberry, cumin, ginger, garlic, dried chili peppers, and peppercorns. Stir-fry until the aroma is released, and then add a small spoonful of dark soy sauce to enhance the color.

   

7. 7 When the color of the meat turns to sauce color, you can set up another soup pot, pour in the fried meat, add soup to cover the meat, add salt, bring to a boil, then turn to medium heat; add carrots and quail eggs after cooking for 40 minutes. After about an hour, the water is almost boiled, then turn on the high heat to reduce the juice. When the juice is almost reduced, turn off the heat and simmer for about ten minutes. Remove the pot and sprinkle with chopped green onion.