Braised Pork

Name: Braised Pork
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Pork belly; 1 bowl Old soup; Some oil; Some salt; Some crystal sugar; 3 pcs Aniseed; a little Soy sauce; Some Cooking Wine; Some Green onion ginger

by Gluttonous

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Braised pork is a classic Chinese delicacy. If you want to make braised pork well, you must first choose the meat. Generally, you should choose the pork belly with the skin on the waist, which is fat and thin; the second is to have a bowl of old soup, taste The key to the difference lies in the old soup. The old soup can be stored for a long time after being frozen, and the more you use it, the stronger the flavor.

Ingredients

600g Pork Belly
1 bowl Old Soup
Some Oil
Some Salt
Some Crystal Sugar
3 pcs Aniseed
a little Soy Sauce
Some Cooking Wine
Some Green Onion Ginger

Braised Pork

1. Main ingredients: pork belly, old soup

2. Cut the pork belly into cubes.

3. Pour cold water into the pot, add an appropriate amount of cooking wine, and boil for 1 minute.

4. Remove the meat, rinse and set aside.

5. Put a little oil in the pan, add rock sugar, and fry it until the amber color.

6. Put the aniseed in the oil on the edge of the pan and stir-fry until it is fragrant.

7. Add spare pork belly.

8. Stir fry evenly.

9. Add green onion and ginger slices.

10. Cook into soy sauce.

11. Fry the meat until it is colored.

12. Add some water to the old soup, otherwise it will boil dry.

13. After boiling, add salt to taste.

14. Bake on a low fire, about 60---90 minutes,

15. Turn off the heat until the meat is soft and rotten.

16. Put it out of the pot and serve on the table.

Tips:
1. Freeze the soup after cooling, and use it next time as the old soup.
2. The firing time is for reference only. Different meat quality and firepower will affect the firing time.