Braised Pork
1.
Choose a pound of fresh pork belly.
2.
Wash the meat and cut into mahjong-sized pieces.
3.
Add water to the boiling pot, add the cooking wine to a boil, then pour the pork belly into blanching water.
4.
Add a small amount of oil to the wok, pour the blanched pork belly, stir slowly on low heat, and stir out the oil in the meat. This is the key to the fat but not greasy braised pork.
5.
Stir the pork belly until golden brown and serve to control the oil.
6.
Leave the bottom oil in the pot, put the shallots, ginger slices, and rock sugar into the low heat, and boil until the rock sugar melts. (You can also boil the rock candy on a small fire first)
7.
Pour the sautéed pork belly into the rock sugar sauce and stir fry for color.
8.
Stir a piece of red fermented bean curd and put it in a pot, add two drops of soy sauce, add star anise aniseed, a little salt, pour in boiling water, surpass the meat, and simmer for 40 minutes on medium-low heat.
9.
When the soup has thickened, turn off the heat to serve. At this time, the braised pork is red and bright in color, which appeals to the appetite.
Tips:
The color of this dish is red and attractive, and each piece is wrapped in a mellow and rich sauce. It is fat but not greasy, sweet but not sticky, and melts in the mouth. It is a rare delicacy in the world.
