Braised Pork with Tangerine Peel

Name: Braised Pork with Tangerine Peel
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 3g Tangerine peel; 2 star anise; 2 pieces Bay leaf; a small piece Cinnamon; A spoon and a half Soy sauce; 3g Sliced ginger; Some Green onion knot; Some crystal sugar

by Mei Sister's Petty Bourgeois Life

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Haha, I haven’t written a recipe for several days. Recently, if you are not lazy, you will definitely ask why. When it’s almost autumn, the colleagues in the store are knitting scarves. At that time, I didn’t think too much. These days I’m thinking of going home for the New Year and I’m bored, so I bought it back and mixed the time. Once I bought it, I couldn’t handle it. The thick thread is quite easy to knit. After finishing the work, I bought a thin one and weave it every time. I don’t know where I’ve gone wrong, and I’m on the bar. Recently, I have back pain, neck pain, and eye pain, so I’m thinking about whether to give up. Today’s dish is a must-have for Chinese New Year banquets, and it’s easy to operate. It’s the meatless and unpleasant category that has already been practiced for you

Ingredients

500g Pork Belly
3g Tangerine Peel
2 Star Anise
2 pieces Bay Leaf
a small piece Cinnamon
A spoon and a half Soy Sauce
3g Sliced Ginger
Some Green Onion Knot
Some Crystal Sugar

Braised Pork with Tangerine Peel

1. Haha, now when I go to the supermarket to buy vegetables, I can’t help but think about buying them all. It’s best to choose the three-layered pork belly. It’s too fat and greasy. It’s too thin and easy to cut into larger pieces.

2. Put an appropriate amount of water in the pot, add the cut pork belly, pour a spoonful of cooking wine, pour out the water after boiling, rinse the froth on the meat with warm water and drain the water for use. It is best to absorb the water with kitchen paper. , So as not to wait for the next time to fry the oil

3. Prepare dried tangerine peel, a piece of bay leaf, star anise, cinnamon, if you have dried hawthorn, you can put a few

4. Heat the pot without oil, each piece of meat is evenly attached to the bottom of the pot, and slowly let the pork belly release some oil on low heat

5. Put in star anise, turn the ginger slices with chopsticks from time to time, and fry until the surface is slightly yellow. Seal the gravy inside and it will not fry for too long, which will affect the taste of the meat.

6. Add a bottle and a half of beer, remember to have no pork belly, and bring to a boil

7. Put it in tangerine peel and cook it with the meat. It is best to wrap it in gauze. Haha I forgot to buy it when I ran out of it at home.

8. Put in your favorite cinnamon and star anise leaves

9. Add a spoonful of half light soy sauce, add green onion knots, cover and simmer over medium-low heat

10. Stir fry in the middle too, and put some rock sugar when the soup is half collected, let it fully dissolve and continue cooking with a lid, open the lid when there is a little bit of the soup, turn the heat to collect the juice, and put it in A bit of salt, remember that soy sauce has saltiness,
Don’t open the lid frequently during the simmering process, otherwise the meat will lose its oiliness, but it doesn’t mean you don’t want to wait for the paste and you should blame me.

11. At the end, when the fire is harvesting the sauce, be sure to stir-fry continuously, and finally sprinkle a little chopped green onion to get out of the pot.