Braised Pork Belly with Red Dates
1.
Clean the pork belly and cut into 2 cm square pieces. [Main ingredients] 500 grams of pork belly, 5-10 dried red dates [Seasoning] 3 tablespoons of oil, 10 grams of ginger, 1 tablespoon of soy sauce, 1 rock sugar, 1 tablespoon of cooking wine, 5 grams of dried red pepper, and 6 star anise.
2.
5-10 dried red dates are washed and rinsed for later use. Put clean water in the pot and boil the water to remove the blood of the pork belly.
3.
Remove the pork belly and drain the water. Put 3 tablespoons of oil in the pot.
4.
Put the pork belly in a frying pan for frying. The purpose of frying is to fry the fat in the pork belly; the taste will be more sticky and not greasy.
5.
After the cut pieces of meat are put in the pan, continue to fry slowly over medium and low heat. Turn the pork belly at any time until the color of the fat part of the meat becomes transparent.
6.
If you can’t wait; you can also saute the dried red peppers with fierce heat. The pork belly shrinks quickly after encountering high temperatures, and it will still have a tough taste after stewing. Serve the fried pork belly, drain the oil and set aside.
7.
Put in a spoonful of soy sauce, put the meat into the pot and quickly stir-fry until the meat is colored, and stir-fry until all the meat is evenly reddish brown.
8.
Cook in a spoonful of cooking wine, stir and sauté until fragrant. [Stir the pork belly evenly and fry it into a reddish-brown appearance. To get this attractive color, you need to fry sugar or add dark soy sauce] Do not waste the broth. No matter what ingredients are added, the pork belly broth cannot be wasted, only full soup The tacit supporting role of juice will make the braised pork beautiful in color.
9.
Put a spoonful of light soy sauce in the pot, add a little water, and simmer for 10 minutes on low heat until the color is even.
10.
Put the rock sugar in the pot, stir and boil slowly over medium and low heat until the rock sugar is completely melted and turn into a sauce red. Pay attention that the rock sugar will taste bitter when it is burnt. Stir fry quickly until the sugar color is evenly coated on the pork belly. [Can also use sugar]
11.
Add a spoonful of salt to the blanched sugar-colored pork belly.
12.
Put the washed red dates into the pork belly, turn to a low heat and simmer for about an hour after the high heat is boiled. After half an hour, boil the pot to taste. Adjust the sweet and salty taste according to your own taste. Continue to simmer for another 20 minutes until the soup thickens. Just start the pot.
13.
Braised pork belly with red dates, turn off the sauce; sprinkle in an appropriate amount of pepper.
14.
Cooking traditional dishes of pork belly does not require advanced skills and skills. As long as you are willing to pay time and patience, the dishes you put in your heart are worth remembering. This roasted pork belly with red dates is fat but not greasy, and the taste is fragrant. The wine is rich, the meat is tender, spicy and refreshing, the salty and sweet is moderate, the color is oily, brown and yellow, and it is very fragrant and delicious; it is easy to digest and absorb by the human body. how about it? Don't give it a try, please mention it if you have any questions! Just leave it in the comments, I will answer when I see it~~~
Tips:
[Selling cute lemon 7] Warm reminder: Put water and pork belly in a pot to boil to remove blood.
[Selling cute lemon 7] Warm reminder: The purpose of frying is to fry the fat in the pork belly; the taste will be more sticky and not greasy.
[Selling cute lemon 7] Reminder: Be sure to stir and boil slowly over medium and low heat until the rock sugar has completely melted and turned into sauce red.
[Selling cute lemon 7] Warm reminder: To get this attractive color, you need to fry sugar or add soy sauce.
[Selling cute lemon 7] Warm reminder: Pork belly soup can not be wasted, only the full soup will make the braised pork beautiful.
