Braised Pork without Soy Sauce

Braised Pork without Soy Sauce

1. Wash and cut pork belly

2. Wash the coriander and drain it, put it in a frying pan and fry it slowly (the smell of coriander can be removed, and it can also replace the aniseed to increase the fragrance. The Shanghainese seldom add pork belly, unless it is beef and mutton; there is another one, and now everyone uses it. The pot is not cheap, it costs one or two thousand at every turn. Adding coriander can also relieve the bones from scratching into the pot when the meat is stir-fried)

3. Add the washed and cut pork belly and stir fry together, be sure to stir thoroughly, stir out all the oil, wait until the meat is slightly browned, take it out, and leave the oil in the pot

4. Put in the right amount of crushed rock sugar and start to fry the sugar color

5. When the rock sugar is completely melted and the brown liquid appears in the frying pan, you can put the meat in it

6. Add Shaoxing Huadiao wine together. After the fire is boiled, it can be changed into a casserole and simmered slowly (preferably don't put water in, put more cooking wine)

7. Stew it to the point where your porridge is crispy. Remember to add some salt before it comes out of the pot!

8. Babies with porridge and soy sauce can also put some soy sauce