Spicy and sour braised pork stewed louver rolls

Overview

I have never been very good at cooking braised pork. The reason is that neither of our two children likes sweets. Braised pork without sugar would not be called braised pork. After researching for a long time, I finally tried this alternative braised pork - spicy and sour braised pork. I put a small piece of rock sugar in it. The spicy taste is sweet and sour, and it tastes unique. Friends who like innovation can give it a try.

Tags

• private kitchen
• balsamic vinegar
• boiled water
• cinnamon
• cooking wine
• dried red chili pepper
• garlic
• light soy sauce
• louver roll
• old soy sauce
• onions
• pork belly
• rock sugar
• star anise
• zanthoxylum bungeanum
• black pepper
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Boil the pork belly slices in water for 3 to 5 minutes, remove and drain the water (I forgot to take a photo of this step), heat the wok over the fire, add the pork slices and stir-fry until the oil is slightly released

   

2. 2 Add Sichuan peppercorns to bring out the aroma, then add onions, ginger, garlic and dried red peppers in turn, stir-fry for a while, spray in cooking wine, light soy sauce and dark soy sauce and stir-fry so that the meat slices can be evenly colored

   

3. 3 Put the casserole on the fire, pour the meat slices in the wok, add an appropriate amount of boiling water to cover the meat slices, add pepper, star anise, cinnamon, bay leaves and green onion segments, then add a little salt and balsamic vinegar, bring to a boil over high heat, add a small piece of rock sugar, and simmer over low heat for an hour and a half.

   

4. 4 Add an appropriate amount of louver knots and simmer until the soup is thick, pour into the wok over high heat to reduce the juice, add an appropriate amount of chicken essence and it is ready to serve

   

5. 5 Spicy and sweet braised pork is ready

   

6. 6 This is hand-made red noodle soup made with leftover braised pork. It tastes great too