Name: Easy Three Cups Braised Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some ginger; Some shallot; Some Sugar; Some salt; Some Cooking Wine; Some Soy sauce; Some star anise; Some Bay leaf; Some Cinnamon; Some Vinegar

Easy Three Cups Braised Pork

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Braised pork in brown sauce is Mi Ma’s specialty. It has been Mi Ma’s banquet for a long time. Mi Ma’s usual practice is to change the meat to a knife, then blanch it, then fry the sugar, and add vinegar, soy sauce and salt to the meat. The spice soup rice wine is boiled on a high fire and then simmered on a low fire until the meat is rotten and spit out oil. It is delicious and the whole family likes it. Braised pork should first be cooked with five layers of meat. It is fatter, and some oil is used when burning sugar. This way, there is more fat. In addition, there are always friends and relatives who ask about the practice of braised pork. When it comes to fried candies, everyone feels it is more difficult, so try to improve it into a simple version. Use three cups of chicken, no sugar, no fried meat, just add ingredients and cook, hehe, it's also very delicious! The improvement is successful! Experience the joy of change again! "

Easy Three Cups Braised Pork

1. Material drawing. According to the ingredients of the roasted meat, sugar is almost twice as much as salt, and the amount of soy sauce is slightly less, too much will make it dark. If you can't hold it, you can add it in portions.

2. Cut the pork belly into cubes and blanch it with ginger cooking wine.

3. The blanched meat is washed to remove any foam, and all other ingredients are added.

4. Add proper amount of broth or hot water depending on the condition of your pots and utensils, as long as there is no meat just before.

5. Cover, bring to a boil over medium heat, turn to low heat and simmer slowly.

6. Stir in the middle and check how much the soup is

7. The size of the fire can be adjusted, but water cannot be added in between.

8. At the end of the stew, after about 20 to 30 minutes, the soup is almost gone, and the meat will have a lot of oil. After a little boil, it can be taken out of the pot.

Tips:
Pay attention to the amount of water and ensure that no water is added during the stewing process. If it is not well controlled, only add proper amount of boiling water.

Use a low heat to simmer slowly, the hot soup is easy to dry.