Braised Pork Belly
by Round small π
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the pork belly and cut into large pieces.
2. Put the pork belly in a pot of boiling water, add an appropriate amount of cooking wine and cook for 10 minutes.
3. Rinse the pork belly in cold water, remove and drain.
4. Prepare the seasoning, slice ginger, cut green onion into sections, rinse the aniseed.
5. Put pork belly, aniseed, green onion and ginger into the pressure cooker.
6. Add water just after the meat, add light soy sauce and dark soy sauce, thirteen spices, cooking wine, salt and a small amount of sugar.
7. Stir the seasoning soup, cover the pot and select the meat stall to press the meat.
8. A pot of pork belly is ready.
9. The meat is very soft and rotten, and the skin and meat will break when the chopsticks are gently clamped.
10. Remove the meat and put it into the fresh-keeping box, strain out the seasoning with a colander, and pour the stewed broth into the box. (The remaining soup can be bottled for preservation, and will be used for stewing meat next time, or used to boil egg stewed tofu, etc.)
11. The meat is preserved in the soup, the meat will not dry out and it will be more flavorful.
12. Seal the box and put it in the refrigerator, hold a few pieces when you eat, and take it as you eat. If you make a lot of it, you can divide it into components and freeze it to keep it longer.
13. When eating, chop a few pieces of meat, and chop some green peppers if you like it.
14. Put a layer of meat and a layer of green pepper, and then pour a spoonful of stewed broth into it.
15. The taste is great, very enjoyable, and the green pepper tastes better and relieves the greasy! 👍
