Braised Pork with Carrots
1.
[Main ingredients] 500 grams of pork belly | 1 carrot [Accessories]: 2 tablespoons of light soy sauce | 1 tablespoon of soy sauce | 1 tablespoon of cooking wine | 20 grams of rock sugar | appropriate amount of green onion and ginger | 1 tablespoon of balsamic vinegar | a little salt and sugar | appropriate amount of spices
2.
Put the pork belly into the pot with cold water, add the green onion knot, ginger slices and pour the cooking wine.
3.
Bring to a boil and cook for about 10 minutes, then remove and let cool.
4.
Wash and cut into large pieces.
5.
Add a spoonful of oil to the pot, then stir-fry pork belly to get fat.
6.
Scoop out the excess fat.
7.
Add spices, light soy sauce, and dark soy sauce to the pork belly in the pot and stir-fry to evenly color.
8.
Add enough water at a time, add green onion knot, ginger slices, rock sugar and then add balsamic vinegar.
9.
Cover and bring to a boil, then turn to low heat and simmer for 45 minutes.
10.
Cut carrots into pieces and set aside.
11.
Add the carrots and simmer for another 10 minutes.
12.
Add 1 tablespoon of salt and 1 tablespoon of sugar and stir-fry, then heat up the juice.
13.
It's delicious, it's a dish of ecstasy!
