Braised Pork

Name: Braised Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Pork belly; Some Green onion ginger; Some Sugar; Some Cooking Wine; Some pepper; Suitable for one pill Aniseed; a small piece Cinnamon; 2 leaves Bay leaf; Count Fennel; Some Refined salt; Appropriate Soy sauce; Some Chicken Essence

by Elegant piano rhyme

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Braised pork is one of the most representative home-cooked dishes in Northeast China. It has unique local characteristics. It tastes fresh and crispy. It is thin in fat, thin but not woody, soft and fragrant, and fat part of the entrance. The thin part is chewy, and it is a good dish to relieve gluttons. It is rich in nutrition and delicious. After it is cooked, it can be used to make many other dishes, such as braised pork stew with beans , Braised pork stewed with Xuelihong, braised pork stewed with cabbage vermicelli, etc., are all very delicious. "

Braised Pork

1. Pork pork belly, cleaned, cut into moderately sized pieces

2. Put it in the pot, add water, more water

3. After boiling, use a spoon to remove the scum

4. Remove the meat, control the moisture, and save the broth for use

5. Scallion and ginger cut into large pieces

6. Wash the seasoning

7. Add less vegetable oil to the pot, add white sugar, and stir-fry the sugar until it turns yellow.

8. Add the meat and stir-fry immediately, stir-fry for a while to get out the oil in the meat

9. Add the scallion and ginger cubes and continue to stir fry with various seasonings until the scallion and ginger turn golden and fragrant. If you want a darker color, you can add soy sauce and stir fry

10. Pour the broth just now into the pot, add refined salt, light soy sauce, cooking wine, boil over high heat, simmer slowly, simmer for about 40 minutes, the meat is crispy, add chicken essence when out of the pot

11. Finished picture

Tips:
When stir-frying the meat, because of the skin, it will sometimes collapse. Pay attention to safety. If you want to eat the original flavor, you can burn it until the soup is thick, and the meat will be more delicious and fragrant. If you want to save the soup, you can add more water. There is a lot of water left in the pot. When the soup is cooked, turn off the heat, and use it to stew other dishes. If you want a darker color, you can add more sugar and dark soy sauce.