Braised Pork-less Oil Version
1.
Pork belly cut into strips ready to fly
2.
Put cold water into the pot, boil for 3 minutes after the water boils
3.
Wash off the foam with warm water, do not use cold water, the meat that has been used in cold water is not easy to rot. The meat flying over the water has been finalized, and the knife is changed into a 1.5 cm square piece of meat
4.
Put the meat in a cold pan, stir-fry on low heat, and slowly stir the oil in the pork belly, so that the meat will not be greasy.
5.
The meat is slightly golden and ready to be out of the pan.
6.
The marinade is prepared by myself. The taste is not too strong. The star anise is not photogenic, but it must be put. Just put 2 star anise in the amount of meat for the pig mother today. The pig mother next to Gardenia really didn't know what it was called, but every time pig mother put one. Anyone who knows the name, tell me
7.
The oil in the pan is just stir-fried pork belly, stir-fry out, add 1.5 tablespoons of sugar, simmer to the level in the picture, immediately add the meat, stir fry
8.
Put in the meat, add the marinade, green onion, and ginger at the same time, stir fry
9.
Fry the meat color red and bright
10.
Pour boiling water. (Cold-water stew will taste fishy, and cold-water stew is not easy to stew). Except for tendons, pig mothers are now stewed in iron or casserole for meat. It takes a little longer, but it tastes better than pressure cooker. This pot of meat has been simmered for about 1.5 hours, and the gravy is sticky, soft and rotten.
11.
Bright red, smelling fragrant, has the saliva left?
12.
Thousands of sheets, pig mother put them in after 40 minutes of stewing, I always feel that the thousand sheets will be simmered too early. Ha ha
Tips:
1. It is better to change the knife if the meat is flying over the water.
2. Stewed meat in boiling water, soft and rotten
3. Don't put a thousand sheets too early,
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