Braised food
Overview
How to cook Braised food at home
Tags
- cold dishes
- home cooking
- angelica dahurica
- cao guo
- cao kou
- chicken essence
- cinnamon
- cooked eggs
- cooking wine
- dried fennel stalks
- dried orange peel
- licorice
- light soy sauce
- lilac
- onions
- pork belly
- pork heart meat
- pork intestine
- rock sugar
- sha ren
- star anise
- white cardamom
- white vinegar
- zanthoxylum bungeanum
- fragrant leaves
- ginger
- water
Ingredients
- Angelica dahurica Appropriate amount
- Cao Guo Appropriate amount
- Cao Kou Appropriate amount
- Chicken Essence Appropriate amount
- Cinnamon Appropriate amount
- Cooked eggs Appropriate amount
- Cooking wine Appropriate amount
- Dried fennel stalks Appropriate amount
- Dried orange peel Appropriate amount
- Licorice Appropriate amount
- Light soy sauce Appropriate amount
- Lilac Appropriate amount
- Onions Two
- Pork belly a
- Pork heart meat Two pieces
- Pork intestine one
- Rock sugar Appropriate amount
- Sha Ren Appropriate amount
- Star anise Appropriate amount
- White Cardamom Appropriate amount
- White vinegar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- fragrant leaves Appropriate amount
- ginger Appropriate amount
- water Appropriate amount
Steps
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Remove the fat from the large intestine and pork belly, rub the smooth surface with cornmeal or flour to remove mucus, soak and clean the heart meat, add cooking wine and white vinegar to the pot in cold water and cook the ingredients thoroughly
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Ingredients for braised pork, rinse with clean water and wrap in gauze
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Rinse the blanched ingredients with clean water and put them into the stew pot. Add the auxiliary ingredients
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In a separate pot, add a little water and rock sugar over medium-low heat and stir-fry the sugar color
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Melt the rock sugar and stir continuously with a shovel or wok
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Fry until dark red and add appropriate amount of boiling water. Pay attention to safety in this step and be careful of burns
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Mix the sugar sauce and pour it into the stew pot
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Add water to cover the ingredients, bring cooking wine, white vinegar, and light soy sauce to a boil over high heat, then simmer over low heat for about two hours
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Simmer for about an hour, add salt and chicken essence to taste
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Stew and soak overnight for more flavor
