Banquet Dishes-braised Pork

Name: Banquet Dishes-braised Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; 1 Dried cuttlefish; 2 pcs star anise; a little Cinnamon; several Dried chili; Some ginger; Whole head garlic; Some Homemade cooking wine; 3 tablespoons Red fermented bean curd juice; 2 pieces Red fermented bean curd; 8 small pieces crystal sugar; a little Soy sauce; a little pepper; a little salt

by Ouyang yy

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This dish really took a lot of effort to study how to eat it without being greasy, how to make the lean meat without drying, not to mention the authentic braised pork that Grandpa Mao ate back then without soy sauce. Combining the opinions of foodies friends around, this version is the last one. Fresh meat is directly steamed and then stir-fried. The lean meat will melt in your mouth when you eat it. It will be simmered slowly at low heat, and the oil can be used at the end. Forced out, eat a few more pieces will not harm your health, use dried cuttlefish to enhance the taste, just like making a shark fin with Jinhua ham as a finishing touch. Try to make the steps as simple as possible, so that we can also show off when we have a banquet. "

Banquet Dishes-braised Pork

1. Materials are ready. The whole head of garlic is used, and it will slowly melt away in the process of braising the meat. Homemade cooking wine is sorghum wine marinated with pepper and star anise for a week.

2. Wash the pork belly, put it in a steamer, and steam it.

3. After the steamed pork belly, wash one by one with warm water.

4. Put the ginger and garlic in the pot, do not put rock sugar in this step.

5. Stir-fry the pork belly until slightly charred, and put the cooking wine on the fire. Now I really understand why the food at the food stall is so fragrant.

6. Put the prepared dried cuttlefish, fermented bean curd, fermented bean curd juice, rock sugar, star anise, cinnamon, dried chili, and pepper.

7. Add boiling hot water, turn to low heat and simmer. If the water is not enough, you can add a little bit in the middle. One to two hours, the braised pork is done. Don't be afraid of a long time. Only by simmering slowly in this way, the fat of the fat can be forced out.