Braised pork (extremely sweet, soft and delicious - my favorite)

Overview

Speaking of braised pork, there are several versions in the vast land of China. The more famous schools of braised pork include Su-style braised pork and Mao-style braised pork. In addition, there are local braised pork, northern braised pork, Fujian-style braised pork, Lu-style braised pork, etc. Su-style braised pork is sweet, soft and glutinous and melts in your mouth, while Mao-style braised pork is bright red, slightly spicy and rich in flavor. In fact, Mao-style braised pork is the top dish in Hunan restaurants because of the great man's personal taste. In fact, I have my own answer as to what kind of braised pork is the most delicious. What I love the most is the braised pork that I make myself. It’s not because of how good my craftsmanship is, but because I know what flavor and texture I like best, so when I make it, I love to eat it. The preparation of braised pork is relatively simple, the key is to master the heat and time.

Tags

• hot dishes
• cinnamon
• cooking wine
• coriander
• old soy sauce
• onions
• pork belly
• star anise
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Cut the meat into 1.5CM cubes

   

2. 2 Put water in the pot to boil, add the meat pieces and simmer for a while, then remove the meat pieces after the water boils again

   

3. 3 Add oil and sugar to the pot and start to fry the sugar. When the sugar melts and changes color, add the meat pieces and stir-fry until the meat is brown. Add dark soy sauce and fry for a while

   

4. 4 Add water to the pot (water covers the meat), add cooking wine, star anise, ginger slices, cinnamon, salt, green onions, bring to a boil over high heat, then reduce to low heat and simmer

   

5. 5 About 1-1.5 hours, when the meat is cooked (touch the meat lightly with chopsticks, the meat will feel trembling. In fact, if you cook too much, you will know if there is any)

   

6. 6 When the juice is gone, it would be better to add some coriander.