Don't Stir-fry The Sugar-colored Braised Pork
1.
Put the grass fruit, ginger slices, dried red pepper, star anise, and rock sugar in a bowl for later use.
2.
Wash the pork belly, cut into small cubes, and blanch it to dry. Heat the oil in the pan, add the pork belly and stir-fry until the oil turns slightly yellow.
3.
Add dried red pepper, grass fruit, star anise, ginger slices and stir fry to create a fragrance.
4.
Pour in the cooking wine and stir-fry to remove the smell, then pour in the soy sauce and dark soy sauce and fry until evenly colored, turn off the heat.
5.
Pour the meat into the casserole, add boiling water, add half of the rock sugar, add half of the rock sugar, simmer for 90 minutes, add salt to taste.
6.
After the pork belly is soft and rotten, pour it into a wok, pick out all the ginger slices, dried red peppers, grass fruits, and star anise, and throw them away. Add the remaining rock sugar and collect the juice over high heat.
7.
The soup is evenly wrapped on each piece of meat. Add chicken essence to improve the flavor, turn off the heat and bring out the pot.
Tips:
1. Don't turn the meat when the juice is collected on the fire, because the meat is very soft and rotten, and the meat will be broken when you turn it over, just shake the pot.
2. There is no fried sugar color, and rock sugar is added when the juice is collected, which can enhance the color, enhance the fragrance and brighten.
3. The fried meat must be put in a casserole so that the meat will be soft and delicious.
