Braised Pork with Beer Louver Knot
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the pork belly, cut it into mahjong-sized pieces, add cold water to the pot, add an appropriate amount of ginger slices and cooking wine to blanch the water, and cook for about 5 minutes after boiling. Remove and drain the water.
2. Wash the louvers, cut into rectangles, tie knots and set aside.
3. Preheat the wok, pour a little oil, add rock sugar, and fry on low heat until the rock sugar turns amber.
4. Pour in the pork belly and stir-fry slowly over low heat.
5. Stir while frying, stir until the meat is golden brown.
6. Pour out the excess oil and stir fry.
7. Pour 1 bottle of beer, which is packed in glass bottles, about 1cm below the meat.
8. Add star anise and peppercorns.
9. Pour the meat and soup into the pressure cooker, and add an appropriate amount of soy sauce. Cover the lid, turn down the heat slightly, and cook for about 10 minutes.
10. After exhausting, put in the louver knot, stir evenly, and increase the firepower slightly.
11. Cook for about 10 minutes, the soup becomes less and thicker, add salt to taste and stir well.
12. Pour into a hot casserole and sprinkle with chopped green onions.
Tips:Be careful when you stir fry the meat, because the skin will make a crackling sound when heated.
