1. Prepare all seasonings
2. Wash and cut pork belly, prepare 3 slices of ginger, 1 green onion knot
3. Put cold water in a pot, add pork belly, ginger, green onion knot, 2 tablespoons of cooking wine, boil on high heat and turn to medium heat for another 10 minutes. (The amount of water basically submerge the meat, just add more)
4. Drain the pork belly and set aside
5. Heat the pan with oil, add rock sugar to low heat to melt until caramel color
6. Does the melted rock candy form a beautiful caramel color?
7. Turn to medium heat, pour in pork belly and stir fry for caramel color
8. Add cooking wine, light soy sauce, dark soy sauce, ginger, garlic and stir fry for color. Did you find that I didn't mention salt? Yes, it is true that there is no need to add salt. The light soy sauce and dark soy sauce are not only for coloring, but there is also salt for flavoring. After being combined with rock sugar flavoring, it just happens that the taste is not sweet and not salty, so naturally it is not Need to add salt, I'm helping Shanghai cuisine!
9. Stir the pork belly for a while and add color, add cold water, add a little more after the water has submerged the meat, boil on high heat, turn to medium-low heat and simmer for 1 hour (this time is not absolute, mainly based on the size of the meat to judge. You can cut the meat to the same size as I cut it, so the time is just right) During the period, remember to stir fry and check the amount of soup, so as to avoid the stew. When there is a small bowl of soup almost left, turn the heat to collect the juice
10. Put it out of the pot, sprinkle with chopped green onion, and finish a piece of Shanghai local braised pork...
Tips:This time I deliberately talked about the fine quantification of the seasoning, so that it is convenient for those who do not know the amount to get started. Have any friends who are not careful find that I have not put chicken essence in this dish?
