Braised Pork Belly---with Tips to Make The Meat Tender and Refreshing

Name: Braised Pork Belly---with Tips to Make The Meat Tender and Refreshing
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Pork belly; 600g arrowhead; 70g (one bag) Bak Kut Teh; 4 slices shallot; 5 slices ginger; 5 Garlic with skin; Some crystal sugar; Some salt; 4 tablespoons Seafood soy sauce; 1/2 a spoon Soy sauce; 3 tablespoons Vinegar

by Dazzling silk scarf

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The efficacy and role of Cigu: (the following is excerpted from the Internet) 1. Moisturizing the lungs Cigu nourishes the yin and moisturizes the lungs, removes dryness and heat in the lungs. Make people breathe smoothly and comfortably. 2. Protect the heart, protect the heart, protect myocardial cells, prevent or relieve heart palpitations, arrhythmia, etc. 3. Detoxification Cigu increases the activity of immune cells and eliminates harmful substances in the body. 4. Diuretic and anti-swelling Cigu can remove toxins and excess water from the body, promote blood and water metabolism, and have diuretic and anti-edema effects. The nutritional value of Cigu is a low-fat, high-carbohydrate food. Its carbohydrate content is higher than lotus root and water chestnut, second only to Gorgon. The content of phosphorus is 11 times higher than that of sweet potato, and the content of vitamin B12 is also very rich. Cigu contains a variety of trace elements, has a fixed heart strengthening effect. At the same time, the water and other active ingredients contained in the aunt can clear the lungs and dissipate heat, moisturize the lungs and relieve cough. Aunt Chi is the master of detoxification, detoxification and swelling, diuresis, and can be used to treat all kinds of innocent swelling toxins. "

Braised Pork Belly---with Tips to Make The Meat Tender and Refreshing

1. Prepare ingredients.

Braised Pork Belly---with Tips to Make The Meat Tender and Refreshing recipe

2. Auntie, maybe the northerners eat less. I'm in Beijing, and sometimes it's hard to meet. I want to introduce it in particular, don't buy the one on the left, the one with pointed ends.

3. Ci Gu peeled off the skin and removed the small buds on it.

4. After cleaning, cut into hob blocks.

5. Cut the pork belly into chunks.

6. Put the pork belly in cold water and soak for 2 hours, changing the water several times during the period, and finally add vinegar and soak for another 2 hours. The role of vinegar: If you soak it in cold water and a little vinegar for 2 hours, and then stew it over a low heat, the meat will become tender and delicious.

7. After 2 hours, remove and drain the water.

8. Pour in the base oil, add rock sugar, and fry until browned.

9. Add green onion, ginger, garlic and stir fragrant.

10. Pour in pork belly and stir-fry well.

11. Add Cigu and stir well.

12. Pour in seafood soy sauce, light soy sauce, dark soy sauce.

13. Pour in boiling water, the water has covered the meat, after the water is boiled, skim the foam.

14. Put in the Bak Kut Teh bag, cover with lid, low heat, and it will be ready for 30 minutes.

15. Finally, add salt and turn off the heat after 10 minutes. Sheng out.

Tips:
Warm reminder of silk scarf: A: There is no Bak Kut Teh, you can use stew, or put cardamom, and other spices.
B: In addition to vinegar, you can soak pork and beef. Of course, soaking old duck meat and Chai Jiujiu will have even greater surprises.