Name: Braised Pork with Lotus Seeds
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Pork belly; 200g Lotus seeds (fresh); 50g crystal sugar; 200g Huadiao Wine; 2 tbsp Soy sauce; 3g salt; 4 tbsp Vegetable oil; 3 slices ginger; 2 pcs star anise; Some water

Braised Pork with Lotus Seeds

by Cooking woman snacks

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Home-cooked delicacies are also the taste of life. In the recipes of the Han people, braised pork has a long history, but it is the most popular. Pork and soy sauce are common and easy to get,
Cooking does not require advanced skills, only time and patience, which makes braised pork a classic Chinese dish. For the more elegant ones, first burn the skin of the meat with fierce fire. The skin of the meat shrinks quickly at high temperature and can be simmered for a long time while still maintaining a firm texture.
Red is the label of appearance. To get this attractive color, you can stir-fry sugar, add soy sauce, or use red yeast rice or fermented bean curd. Each company has its own method. The broth should not be wasted. No matter what ingredients are added, it will become the most tacit supporting role of braised pork after absorbing the soup. The tenderness of the heat, the intensity of the taste, change in every household. Compared with skill, the heart that is devoted is the most memorable.
For braised pork, what I love the most is the taste of my own home. The memory of the first pot of braised pork in my father’s pot has always been there for now, and any other flavors cannot be replaced afterwards.
According to my father’s practice, the pork belly that I bought must be deep-fried. The purpose of frying is, as we say, to first (rely on) oil, and then perform the following operations after the fat in the pork belly is forced out. After simmering, the finished product will taste more sticky and not greasy. Peel a handful of fresh lotus seeds and stew them with the meat. The taste of the lotus seeds and the pork belly absorbs and merges with each other, which makes the taste of the pot. The braised pork is exceptionally fragrant and soft.

Braised Pork with Lotus Seeds

1. Peel the lotus seeds and wash them

2. No need to core, fresh lotus core is not bitter

3. Clean the pork belly and cut into 2 cm square pieces

4. Add 2 tablespoons of vegetable oil to a non-stick pan. Put the cut meat into the pan. Fry slowly over medium and low heat, turning regularly until the color of the fat part becomes a little transparent.

5. Put the fried meat out, drain the oil and set aside

6. Put 2 tablespoons of vegetable oil in a wok on a low fire, put the rock sugar in, and stir until the rock sugar is completely melted and the sauce changes color. Pay attention to the heat, be sure to medium and small fire, the sugar will be bitter when it is burnt.

7. After the sugar color is fried, put the fried pork belly in the pot, quickly stir-fry until the sugar color is evenly coated, pour in the dark soy sauce, and continue to fry until the meat is colored.
Cook in a small bowl of Huadiao wine, stir and fry until fragrant

8. Add boiling water 2 finger widths beyond the meat, 3 slices of ginger and 2 star anises in the pot

9. Put in the peeled lotus seeds, add a little salt, turn to low heat and simmer for about 2 hours after the high heat is boiled, boil the pot to taste after 1 and a half hours, then adjust the sweetness and saltiness according to the situation, and then simmer for half It's enough for the soup to thicken in one hour

Tips:
The skin-on-skin pork belly you bought must be deep-fried. As we say, the purpose of frying is to first (rely on) oil, to force out the fat in the pork belly, and then perform the following operations, fry the sugar color, braise it, The taste of the finished product will be more sticky and not greasy.