Frankincense Pork Belly
1.
Main ingredients: pork belly, cooked celery leaves
2.
Soak the tangerine peel in water for 30 minutes.
3.
Cut the pork belly into cubes.
4.
Put the tangerine peel water and pork belly into the pot.
5.
Bring to a boil and cook for 1 minute.
6.
Rinse the pork belly that has the fishy smell from the flying water.
7.
Chop the blanched celery leaves and put them on a plate for later use.
8.
Put a little oil in the pan, add rock sugar, and fry it until amber on a low fire. At the same time, use the oil on the edge of the pan to fry the aniseed until fragrant.
9.
Add spare pork belly pieces and stir-fry evenly.
10.
Add the red fermented bean curd juice.
11.
Stir fry until the pork belly is evenly colored.
12.
Bring an appropriate amount of water to a boil, add salt to taste.
13.
Switch to a low fire and cook for about 60 minutes.
14.
Turn off the fire until the meat is soft and rotten.
15.
Put it out of the pot and put it in a spare celery leaf tray.
16.
Pour in an appropriate amount of broth and serve immediately.
Tips:
1. Match with celery leaves and pork belly to relieve greasiness and gluttony.
2. It can also be matched with other vegetables.
3. The method of frankincense pork belly is basically the same as braised pork, but the red fermented bean curd is both seasoning and coloring.
