Braised Pork Belly
1.
I first turn the pork belly over, pull off the white fat inside and wash it off
2.
Then turn it back and rub the outer mucous membrane with an appropriate amount of dry flour. After washing it with water, rub it again with salt, paying special attention to rubbing the yellow part out.
3.
Put the pork belly into the pot, add cooking wine and ginger slices to blanch water
4.
Take it out after seeing the discoloration, rinse it off with water, and remove it again if there are hard things on the surface
5.
The main seasoning, brine sauce
6.
According to the ratio of water to brine juice 3:1, I used 300ml brine juice and 900ml water and poured them into an electric pressure cooker
7.
Put in the pork belly
8.
Prepare aniseed bag: star anise, cinnamon, bay leaf, dried chili, pepper, grass fruit, put it in a stainless steel bag box
9.
Put the big bag into
10.
Add some rock candy
11.
Start to cook, I set it for half an hour
12.
Time is up, don’t fish out immediately, I soaked it all night
13.
Remove and drain the soup, cut into slices or strips
Tips:
The method of using marinade juice is what I often use, which is convenient and delicious. If you don’t have one, use the seasoning yourself! Don’t take it out immediately after cooking, because the taste is not yet delicious, remember to soak it in the original brine for a while to taste better
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