Braised Pork
1.
A piece of fresh, skinny pork belly. Heat the pot. With the skin down, press the piece of meat with your hand to sear the skin.
2.
The processed meat skin tastes fat but not greasy.
3.
Cut this pork belly into thumb-sized chunks for use.
4.
Put clean water in the pot and cold water in the pot. Add the meat, sliced ginger, pepper and green onion. Turn off the heat as soon as the water is boiled. Don't cook for too long, fish out the meat as soon as the water boils.
5.
Put the salad oil in the pot, add, wash the bay leaves, and fry the star anise cinnamon until fragrant. Then scoop out the spices and use them.
6.
Pour in the cooked pork belly and stir fry quickly. When the fried pork belly is slightly yellow, pour in rice wine.
7.
Add the soy sauce soy sauce and stir fry evenly.
8.
Pour the boiling water of the pork belly and bring it to a boil again.
9.
Turn down the fire. Add rock sugar. One small one, one small one. Add five-spice powder and simmer for half an hour.
10.
Collect the juice over the fire.
11.
Stir while collecting. Just wait until the soup is almost ready.
12.
Very appetizing meal.
Tips:
Don't cook the pork belly for too long when it is blanched, just boil it. We use rock sugar instead of white sugar, so that the color will be more vivid.
