Braised Pork

Braised Pork

1. First prepare the ingredients. Cut the pork belly into pieces. You can put two if you want to eat eggs. Then there are some basic seasonings. Special mention is the red yeast rice. If there is no red yeast rice, it is also very good with soy sauce. Eat, the red yeast rice is more red after putting it out~ The red yeast rice is made from red yeast rice, which is healthier and more natural than the soy sauce. You can also put some hawthorn slices and tangerine peels when stewing. This will be delicious.

2. Cook the eggs first, and then peel them off for later use

3. Blanch the pork belly with hot water

4. Burn the oil in the pot and melt it with rock sugar. There is no need to fry the sugar color, because many friends said that the sugar color was not good enough, so we prepared the red yeast rice today, so there is no need to worry about the frying sugar color.

5. After the rock sugar has melted, add the meat and stir-fry continuously. It always feels that the oil is a little sticky. Remember to stir-fry over medium and low heat, then add green onions, ginger, garlic, bay leaves, and dried chilies to continue stir-frying

6. After sautéing the seasoning flavor, pour it into a casserole and start to simmer~

7. Add water to cover the meat. After boiling, add a little red yeast rice instead of too much, about the size of 3 peanuts. Continue to add some seasonings, discard the old soy sauce, or not, soy sauce, salt, chicken essence, and eggs. Cover and simmer for about 40 minutes on low heat, or keep simmering on low heat until there is not much soup. Be careful not to mash the bottom of the eggs. Now wait for it to be out of the pot!

Tips:

You don’t need to put the red yeast rice with the skin on the pork belly, you can use the old soy sauce to color it