Braised Ingot Pork

Braised Ingot Pork

1. Divide the ginger and green onions into two, and take one of each. Ginger slices. Cut green onions into sections. Put the whole piece of pork belly into the pot, boil over the heat, add the cooking wine, green onions, ginger slices, and water.

2. Skim the foam. Take out the so good pork belly to dry

3. Cut into strips after cooling

4. Then evenly cut into chunks

5. The remaining half shall be soaked in water

6. Tie the cross knot like in the picture

7. Bundle everything one by one. The green onions are not easy to break when they are bundled. If the length of green onions is not enough, you can connect two of them together.

8. Pour a little oil into the pot, add appropriate amount of pepper and saute until fragrant. Don't put too much oil. Pork belly will be oily

9. Add the bundled pork belly and stir fry

10. Pour in the braised soy sauce to make the pork belly evenly coated in juice

11. Add warm water. The water should cover the pork belly. Open fire

12. After the water boils, add the aniseed and the remaining ginger slices, turn to low heat and simmer for an hour

13. Finally, add salt when harvesting the juice from the fire. At this time, you can easily get into the meat with chopsticks.

14. Garnish with chopped green onion on the plate after collecting the juice. You can see the attractive color of the braised pork

15. The meat is crispy, the sauce is rich, and it melts in your mouth

16. For this plate of braised pork, I think I can eat three bowls of rice. . Haha