Braised Pork with Five Flavors
1.
Pork belly, small onions, garlic, ginger, green onions;
2.
Star anise, bay leaf, grass fruit, cinnamon, pepper, dried chili, clear soup, rock sugar;
3.
Cut the onion into sections, peel the garlic, slice the ginger, and peel the onion; wash the pork belly with clean water;
4.
Put the pork belly in a large pot and put an appropriate amount of water, add ginger and green onions to chop fishy, cook for about ten minutes, pick up the pork belly and let cool;
5.
Cut the cold pork belly into pieces, size according to personal preference;
6.
Put oil and rock sugar in the pot, turn on medium-high heat. As the temperature of the oil rises, the rock sugar will slowly melt. After the rock sugar has melted, put the pork belly;
7.
After the rock sugar has melted, put the pork belly, remember to stir fry on low heat, and the speed must be hurry, otherwise it will stick to the bottom of the pan. After all the pork belly is evenly colored, turn off the heat;
8.
Prepare a clean casserole, remember that there shouldn’t be any water in it, just apply it cleanly;
9.
Put a little oil in the casserole, put the ginger garlic and small onions in, stir-fry on medium and small heat, and slowly fry the aroma;
10.
Then pour in the cooking wine, put the pork belly that has just been colored, remember not to pour in the oil just now, because the pork belly will slowly get out of oil, otherwise the whole pot will be oil after completion;
11.
Then pour a bowl of water in the casserole, the amount of water is just to cover the pork belly, and then add star anise, bay leaf, grass fruit, cinnamon, pepper, dried chili, clear soup, and other spices in it, then cover the pot and turn on high heat. Burn for ten minutes
12.
After the soup is boiled, turn it to low heat and simmer for about 45 minutes. You can rub the pork belly with chopsticks to soften it. If it does not, continue to simmer for about 15 minutes, or simmer until the softening level you want;
13.
Clamp up the spices that can be clamped, because if you don’t clamp it, it will easily stick to the bottom of the pot when collecting the juice. Then put in the right amount of oyster sauce, light soy sauce and salt. It is best to try to add the flavor, it is easier Put appropriate saltiness seasoning;
14.
Now the pork belly has been easily inserted into the chopsticks to prove that the meat has softened;
15.
Finally, add green onions and turn on high heat to collect the juice. At this time, there is no need to cover the pot. During the juice collection period, use chopsticks to stir to avoid sticking to the bottom of the pot.
