Braised Pork

Name: Braised Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; 4 sheets Thin shutters; 10ml oil; 20ml Soy sauce; 20g crystal sugar; 50ml Cooking Wine; 10g ginger; a little chopped green onion; a little star anise; 2 pcs Dried chili

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Braised pork is the most common home-cooked dish. Each family has its own bowl of braised pork. My son loves braised pork with fennel knots, so generally stewed pork is cooked with fennel knots. Baiye knots are soy products and pork. After collocation and absorbing oil and water, the taste will become delicious and sweet, and it just neutralizes the greasiness of pork, you can try it if you like.

Braised Pork

1. Wash pork belly

2. Prepare seasoning

3. Knot the thin louver

4. First blanch the pork belly in a pot under cold water, then remove it and wash it.

5. Cut into chunks

6. Add the bottom oil to the hot pot, add the ginger slices and star anise to burst the fragrance

7. Then pour the pork belly and stir fry until it's fragrant

8. Add cooking wine

9. Add light soy sauce and dark soy sauce to make the soy sauce scent

10. Add water

11. Add rock sugar and dried chili

12. Cover the high heat and bring it to a low heat for half an hour

13. Then pour the venetian knot into a boil and turn to low heat for 15 minutes

14. Then open the lid and turn to high heat to collect the juice, turn off the heat, put it in a bowl, sprinkle with chopped green onion, and serve

Tips:
1. The taste of each restaurant is different. We add light soy sauce and dark soy sauce to our braised dishes without adding salt, and adjust it according to our own taste.
2.2 Dried chili peppers are not spicy, they can increase freshness and relieve greasiness, and you can skip those you don’t like