Name: Braised Pork Belly with Wine Grains
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork belly; a little shallot; 50g Red Yeast Rice; 5g Cinnamon; 1/2 star anise; 3g pepper; 5ml oil; 5ml Soy sauce; 3g salt; a little MSG

Braised Pork Belly with Wine Grains

by Danxia 4462

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Known by the Hakka as "red yeast", red lees is a kind of red yeast rice brewed by the locals in Fujian. It has a unique fragrance, natural red color, and rich nutrition. Cooking dishes with red lees as an ingredient is a major feature of Fuzhou cuisine. The red lees has the functions of antiseptic and deodorant, increasing fragrance, umami taste and toning. There are more than a dozen cooking methods used in dishes, such as braised glutinous rice, spoiled glutinous rice, fried rice glutinous rice, red rice glutinous rice, drunken rice glutinous rice, and explosive rice glutinous rice. Especially the traditional famous dishes "Zao Fried Fragrant Conch Slices" and "Drunk Sausage Chicken" are the most famous. Today, I used red yeast rice vinasse to make a fat but not greasy pork belly. It is delicious and delicious.

Braised Pork Belly with Wine Grains

1. Prepare ginger and aniseed and red yeast rice lees

Braised Pork Belly with Wine Grains recipe

2. Prepare pork belly with skin

3. Wash clean and large

4. Fry the pork belly a little while hot in the pan

5. Fried until the pork belly is slightly yellow

6. Stir fry the pepper aniseed

7. Then let someone stir fry the red yeast rice lees

8. Add appropriate amount of water and salt and simmer for 10 minutes

9. Stir dry and add a little soy sauce and MSG to stir-fry evenly.

10. Do a good job

Tips:
1. Cut the pork belly into large pieces. Stir-fry the pork belly with a little bit until a little yellow. The extra fat will not taste so greasy.
2. After the fat is prepared, the pepper aniseed is stir-fried to get the taste, and the taste will be more delicious when it is simmered.
3. Put in a little water and simmer for 8 minutes. The pork is a bit soft and rotten, simmer dry and season with soy sauce and monosodium glutamate.