Braised Pork

Name: Braised Pork
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 tablespoon Red yeast rice lees; 2 tablespoons Cooking Wine; a little salt; 3 tablespoons Soy sauce; 2 tablespoons Sugar; 3 slices Sliced ginger

by Hyeko loves baking

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

In the past, people’s living conditions were very poor, and they rarely had a meal of meat during the holidays. For example, today’s day fish meat is not a problem at all, but no matter how much life changes, braised pork is an enduring hard dish for customers. Making a bowl of fat but not greasy braised pork is also quite a test of technology. I like to make clear broth. The so-called clear broth actually means clear oil. After the meat’s broth is dried and turned on a low heat, the fat is simmered. The fat is fat but not greasy. The broth is actually a clear layer. oil.

Ingredients

500g Pork Belly
1 tablespoon Red Yeast Rice Lees
2 tablespoons Cooking Wine
a little Salt
3 tablespoons Soy Sauce
2 tablespoons Sugar
3 slices Sliced Ginger

Braised Pork

1. Wash and cut pork belly, blanch, rinse and drain. Pick out the fatter ones and put them in the pot, add the sliced ginger and stir fry together

2. Stir fry until slightly yellow, add all the meat and fry for a while, add cooking wine, light soy sauce, sugar

3. Put in the right amount of water, boil on high heat and turn to medium and low heat to simmer

4. Cook until the soup becomes less, add red yeast rice lees and a little salt. As the saying goes, if you want sweetness, add some salt. At this time, adding salt can improve the sweetness.