Braised Pork with Wine Flavor
1.
Prepare ingredients and choose skin-on pork belly. This five-layered product is not too fat and has a soft texture.
2.
The pork belly is cut into cubes of any size. I usually cut it slightly larger, which makes it enjoyable.
3.
Add water to the pot, put the pork belly in cold water, add the shallots, ginger slices and an star anise. After boiling, cook for 5 minutes to remove blood foam and other impurities. Remove the meat from the boiling state and set aside.
4.
Without oil in the wok, add the pork belly and stir fry until the surface turns yellow, then take it out and put on a plate for later use.
5.
Put rock sugar in the original pot, boil the sugar color with the simmered fat, heat it on medium heat, wait until the sugar starts to melt and keep stirring until it turns amber color.
6.
Add the meat that has been stir-fried just now, and stir-fry for a while, so that the sugar color is evenly coated on the meat.
7.
Add the right amount of hot water to the pork belly, add the star anise and ginger slices from the stewed meat just now, and add the right amount of salt.
8.
Move it into the casserole, remember to add enough hot water at one time, it doesn't matter if it is a little more, and finally collect the juice after the fire. Don't forget to add about 15ml of white wine, this is the secret to the delicious braised pork.
9.
Simmer for about 40 minutes, the braised pork is soft and waxy, and the skin can be easily pierced through. The braised pork stewed in a casserole is particularly soft and glutinous. If there is no casserole, just simmer the meat in a wok until the meat is soft and waxy. It may take a little longer.
10.
Taoist youth, young and attitude, healthy to drink sauce
Tips:
1. No need to add a drop of oil, it is soft and tasty.
2. After stewing, most of the taste of white wine will be volatilized, only fragrance, no taste of alcohol, and you are not afraid of drunk driving.
