No meat, no joy----braised pork served with dignity

Overview

Braised pork is a popular dish. When the sweet and soft three-layer meat enters your mouth, the feeling of satisfaction is irreplaceable. Today, in the harsh winter, I offer you this tall version of braised pork.

Tags

• hot dishes
• maternity
• winter recipes
• local cuisine
• lunch
• famous dishes
• chives
• dried red pepper
• edible oil
• garlic
• light soy sauce
• old wine
• pork belly
• star anise
• sugar
• ginger
• peppercorns
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Cut the pork belly into small pieces of about 4*4 cm, soak in water for about 20 minutes, then blanch in water.

   

3. 3 After taking it out, use kitchen paper to remove surface moisture.

   

4. 4 Put cooking oil in the pot and heat it to 5-60% over low heat. Add the sugar and heat over low heat until the sugar slowly melts. During this period, shake the pot slowly to allow the sugar to heat evenly. Then put the pork belly pieces into the pot and stir-fry over low heat until the meat pieces turn yellow. Then add red pepper, Sichuan peppercorns, star anise, chives, and garlic in turn and stir-fry until fragrant. Then add light soy sauce, old wine, and ginger slices, stir well, add an appropriate amount of salt, and finally add hot boiling water (it is better to cover the meat). Turn to low heat and simmer slowly until the soup thickens and the meat becomes crispy.

   

5. 5 Completed