Name: [hebei] Braised Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pork belly; 400g Hind leg meat; 1 stage shallot; 4 slices Dried ginger; 5 slices Dried hawthorn slices; 20 capsules Yellow rock candy; 1 piece Aniseed; 2 cloves garlic; 4 capsules clove; 1 piece Orange peel; 10g Soy sauce; 10g White wine; 1 piece Cinnamon; 1.5g salt; 2g Cooking oil; 1 (embellished) Kumquat; 2 pieces Red fermented bean curd

[hebei] Braised Pork

by Winter mood

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The new year's flavor dish that is prosperous for the Chinese New Year, braised pork in brown sauce. Fat and thin, fat but not greasy, melts in the mouth, and the color is ruddy. A plate of braised pork reminds me of the taste of hometown and mother. Every Chinese New Year, there will always be a braised pork dish at home, which is tempting. The color, the mouthfeel and the fragrance are drooling just thinking about it, how can two bowls of rice stop? "

[hebei] Braised Pork

1. Ingredients: pork belly, hind leg meat, green onions, yellow rock sugar.

2. Cut the meat into 2 cm square pieces.

3. Boil a pot under cold water, remove the blood foam and remove the meat for use.

4. Cut green onion into sections, peel garlic, prepare dried hawthorn slices, orange peel, aniseed, cloves, dried ginger slices, and cinnamon.

5. Pour edible oil into the pot, add yellow rock sugar, and boil it over low heat.

6. When the sugar liquid has big bubbles, add the meat and stir fry to make it evenly coated with sugar.

7. Cook with white wine, add light soy sauce, and stir fry.

8. Add aniseed, dried ginger slices, cinnamon, cloves, stir fry for a fragrance.

9. Add boiled water without any meat, add orange peel and dried hawthorn slices.

10. Add the shallots and garlic cloves.

11. Bring the pot to a boil.

12. Pour the meat and soup directly into a ceramic pot, add two pieces of red fermented bean curd, and simmer slowly over medium heat for 60 minutes.

13. The soup in the pot is gradually reduced, and the meat has been stewed and crispy. Add salt to season it. After the high heat, the juice becomes thick and the heat is turned off.

14. The finished product, kumquat slices garnish the plate.

Tips:
1. There is no yellow rock sugar, you can use ordinary rock sugar or white sugar to fry the sugar color.
2. Be sure to wait until the sugar liquid has bubbled up before adding the meat.
3. There is no earthenware pot, and ordinary iron pot can be used.
4. Add enough water to the stew at one time.
5. The red fermented bean curd can increase the color of the meat and help digestion.
6. When adding salt at the end, pay attention to the dosage.