Braised Pork Claypot
1.
Preparation materials: yuba soaked in water and cut into a finger-length distance, prunes are soaked for 1 hour and then cut into small sections, dried bamboo shoots are torn into long strips, pork belly is blanched in boiling water and cut into 2cm-size meat materials, although it is very photographed Simple, but the project is quite large, priority is given to dried prunes.
2.
Prepare accessories: ginger (five pieces), cassia leaves (4 pieces), anise (5g), rock sugar (3-4 small pieces), star anise (2-3 pieces)
3.
Pour sesame oil in the pot.
4.
Add anise, cinnamon leaves, star anise, ginger, and stir-fry for a fragrance.
5.
Pour in the pork belly and stir-fry until the oil is browned.
6.
Add two tablespoons of cooking wine, stir fry a few times, add dark soy sauce, light soy sauce, rock sugar, and stir to evenly color.
7.
Prepare the casserole and spread the Mei Cai on the bottom layer.
8.
Put the dried bamboo shoots on top of the plum.
9.
The yuba is laid on the upper layer of the dried bamboo shoots.
10.
Pour the pork belly to the top layer, and pour a bowl of water into the wok for frying the pork belly, bring out the sauce inside and pour it into the casserole, and put a small spoonful of salt. Bring to a boil on high heat, then simmer on low heat. The simmering time is about 1 hour, and you can see that the water is dry.
Tips:
1. It is best to choose pork belly with a lot of interlayer meat, which will not taste greasy.
2. Choosing to braise in a casserole will make other dishes more delicious. If the pork belly is more beautiful, you can add some sugar and dark soy sauce when braising, which will make the color deeper.
3. Using hemp oil to saute the pork belly will make the pork belly less greasy, because hemp oil is a non-greasy oil with a delicate fragrance.
