Braised Wild Pork
1.
Thaw wild boar
2.
After washing, cut into strips and soak in cold water with cooking wine for about 20 minutes
3.
Boil an appropriate amount of water and ginger slices in a pot, put the soaked wild boar in the water and boil it to change its color
4.
Remove and rinse with running water
5.
Cut the cleaned meat into mahjong-sized pieces
6.
Heat the pot without oil, put in the sliced wild pork, stir fry until the surface slightly discolors oil, looking at the fat wild pork, there is almost no excess oil, it seems that wild pork can be eaten more
7.
Hold out
8.
Add a small amount of base oil to the pot, add rock sugar, and slowly fry on low heat
9.
When the color of the rock sugar liquid becomes darker, pour in the fried wild boar pieces and stir fry
10.
Add the dark soy sauce, pour the rice wine, it is better to have the meat noodles, add star anise, cinnamon and bay leaves, bring to a boil on high heat, simmer for more than 1 hour
11.
The longer the boring time, the more delicious
12.
Out of the pot
Tips:
1. Soak in cold water and cooking wine for about 20 minutes, the purpose is to remove the fishy smell of meat.
2. After blanching, rinsing with cold water is to remove impurities in the meat.
3. The purpose of stir-frying is to make fat meat out of oil, so that the braised pork will not be greasy to eat.
4. The longer the small fire is stuffy, the more delicious it is.
