Braised Pork with Clam
1.
Prepare the pork belly, ask the mussels to kill them in the stall, and clean them up
2.
Wash the pork belly and cut into pieces
3.
Cut the mussels into small pieces, add appropriate amount of sea salt and grab them by hand, rinse with water to clear the mucus, pour in white wine and marinate for half an hour, then rinse with water
4.
Prepare the seasoning
5.
Boil the pork belly in a pot under cold water, then remove it and wash it
6.
In another pot, add water and ginger slices to a boil, then pour in the mussel meat and blanch it for one minute, pick up and rinse.
7.
Pour the bottom oil in a hot pan, add star anise and ginger slices, and saute
8.
Pour the pork belly and turn to low heat to fry until the fragrance is full
9.
Use the bottom oil to add the mussel meat and stir-fry evenly
10.
Pour the pork belly and add the cooking wine (a little more cooking wine)
11.
Add soy sauce and dark soy sauce
12.
Add the shallots and boiling water to a boil, add rock sugar
13.
Cover and turn to low heat and cook for 30 minutes, then turn on to high heat to collect juice, turn off the heat and serve out, sprinkle with chopped green onion and serve
Tips:
1. The fishy smell of mussel meat is quite heavy. Rinse it with clean water and wash it several times;
2. When braising the braised pork, fry it with a small fire to get the flavor, and the taste is better;
3. People with cold mussels, spleen and stomach deficiency and diarrhea should not be eaten.
