Casserole Meat

Name: Casserole Meat
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 50g Cooking Wine; 19g Soy sauce; 2g Bay leaf; 8g shallot; 6g ginger; 2g Angelica dahurica; 2g Tsaoko; 8g garlic; 2g pepper

by Soft blue crystal

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

I like to use a casserole to stew the meat, it feels that the meat from the casserole is more fragrant. It is not difficult to make pork belly delicious, as long as you master a few tips. What should I do if pork is not well sliced? All you need to do is to boil off the blood foam, and the remaining meat is particularly easy to cut. What should I do if I am afraid that the pork belly is greasy? You only need to fry the fat in the meat directly.

Casserole Meat

1. Cut the pork belly into large pieces, and pluck the remaining pig hair on the skin.

2. Add water to the pot, add sliced ginger and pepper, add pork belly, cook until the water boils and remove.

3. Cut the pork belly into thick slices.

4. Put it directly into the pot, fry the lard on a low heat, and fry on both sides.

5. Take out the pork belly, discard the oil from frying, add a lot of cooking wine, some light soy sauce, and a little dark soy sauce, mix well and marinate for 20 minutes.

6. Spread the green onion, ginger, garlic, bay leaf, angelica, grass fruit, and pepper on the bottom of the casserole.

7. Put the pork belly, and then pour the marinated sauce into the casserole.

8. Fill the casserole with water and simmer for an hour and a half.

9. Finally, the fire collected the juice.

Tips:
1. The casserole I use is a mini pot, which is small, so fill it with water and simmer it just fine.
2. Because more soy sauce is poured, the meat has a salty taste, so there is no need to add salt.