Braised Pork with Braised Egg
1.
Prepare pork belly with skin. The pork belly should be fat and lean. At least two layers of pork should be used. The pork belly I chose here is a bit fat.
2.
After washing the pork belly, let it dry and cut into pieces smaller than Mahjong.
3.
Boil a pot of water.
4.
After the water is boiled, pour the meat into the water for 15-20 minutes to wash away the blood in the meat.
5.
Prepare the marinade and ginger slices
6.
After blanching the meat, quickly pass it in cold water, and then drain the water to make the meat firmer.
7.
After heating the pan, pour the meat into the fry, let the meat become slightly golden brown.
8.
Add cooking wine and continue to fry
9.
Add the dark soy sauce and stir fry.
10.
Stir-fry until the meat turns a bright red sauce.
11.
Add some water to just submerge the pork belly
12.
Add appropriate amount of salt, star anise, ginger slices, yellow rock sugar, etc. to continue cooking.
13.
After the high heat is boiled, cover the pot and turn it into a low heat and simmer.
14.
While simmering, cook the eggs and peel them for later use.
15.
Use a knife to score several flower knives on the egg to taste it.
16.
Add eggs after simmering for about 45-60 minutes.
17.
Cover the pot and simmer.
18.
Turn to low heat and simmer for about an hour and a half, and find that the water in the pork belly has almost collected, and it can be served on a plate. Don't waste the remaining juice, remove all the ingredients inside, and leave the juice to make the stewed pork rice. The sauce is delicious.
19.
It's really delicious when it's served on the plate
Tips:
There are many ways to cook braised pork, the key is to boil all the oil in the fat. Sugar color is also very important.
1. Cut the pork belly into mahjong-sized cubes, put it in a pot and cook for ten minutes, then wash the meat with cold water.
2. Put a little oil in the wok, put a cup of white sugar (a small cup for tea in a restaurant), wait for the sugar to melt slowly, stir in one direction at a constant speed, wait for the sugar to melt and foam, pour the meat into the pan and turn over Fry, let the sugar hang evenly on the meat, this step is called sugar color.
3. Fill the wok with water, it is advisable to have two fingers under the meat. The ratio of seasoning, salt, sugar and MSG is 2:3:2; if the color is not enough, put a little old soy sauce to color.
4. Turn on high heat, turn to medium heat after the pot is boiled, cook for at least 40 minutes, and wait until the meat is very soft (if you are in doubt, pinch it with your hands).
5. After putting all the ingredients in the pot, the taste of the soup should be a little bit salty.
6. The fire shouldn't be too big, just roll the soup slightly. Otherwise, the water will evaporate very quickly, and the soup will be very salty before the meat is ready. If the meat is cooked longer, it will taste better if it is softer.
