【Hebei】Braised pork
Overview
Braised pork is a popular New Year dish. Alternately fat and thin, fat but not greasy, it melts in your mouth and has a rosy color. A plate of braised pork reminds me of the taste of my hometown and my mother. Every New Year, my family always makes a dish of braised pork. The attractive color, the texture and aroma make me drool just thinking about it. How can I stop with two bowls of rice?
Tags
Ingredients
Steps
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Ingredients: pork belly, hind leg meat, green onions, yellow rock sugar.
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Cut the meat into 2cm square pieces.
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Blanch in a pot under cold water, skim off the blood, then remove the meat pieces and set aside.
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Cut the onion into sections, peel the garlic, and prepare dried hawthorn slices, orange peel, aniseed, cloves, dried ginger slices, and cinnamon.
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Pour cooking oil into the pot, add yellow rock sugar, and simmer over low heat.
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When the sugar liquid starts to bubble, add the meat pieces and stir-fry until they are evenly coated in sugar color.
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Add white wine, light soy sauce and stir-fry.
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Add aniseed, dried ginger slices, cinnamon and cloves, stir-fry until fragrant.
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Add boiling water to cover the meat pieces, add orange peel and dried hawthorn slices.
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Add green onions and garlic cloves.
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Bring the pot to a boil over high heat.
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Pour the meat and soup directly into the ceramic pot, add two pieces of red bean curd, and simmer over medium heat for 60 minutes.
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When the soup in the pot becomes less and less, the meat has been simmered until tender. Add salt to taste. When the sauce thickens over high heat, turn off the heat and serve.
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Finished product, garnish with kumquat slices on the plate.
