Braised Pork with Golden Garlic
1.
First, sear pork belly in a hot iron pan until the skin is browned, add water and cook for a while, then scrape and wash the browned skin.
2.
Cut the meat into small pieces of even size, requiring the skin and the meat to be connected
3.
Add a small amount of peanut oil to the casserole, and fry the meat pieces in the pan. A part of the oil will be fryed. The braised pork will taste fat but not greasy.
4.
Put the meat aside and add rock sugar directly to the casserole to boil the sugar color. This is a lazy way!
5.
After boiling, add three small pieces of star anise, two small pieces of cinnamon, two slices of ginger, three small pieces of white onion, and two small pieces of dried chili, and stir-fry.
6.
Add soy sauce, beer, cooking wine, add enough at a time, cover the braised pork, cover with a low heat and simmer, when the stewed meat is almost cooked, the smell of meat is full of the house at this time!
7.
After peeling the garlic, use water to remove some of the spicy flavor of garlic
8.
In a separate pot, add peanut oil, heat up, fry the drained garlic until golden brown, drain it, put it in a casserole, and stew it together
9.
Pour some cooked oil when you start the pot to make the braised pork look greasy, which makes one's forefinger trembling!
Tips:
Say a few words: Braised pork in brown sauce is delicious, so eat less! Garlic is healthy, so don't eat too much!
