Homemade Carrot Braised Pork
1.
Ingredients for braised pork: pork belly, carrots, quail eggs, ginger garlic, spices, pepper, dried chili
2.
First, sear the skin of the pork belly in a hot pot, so that you can remove the hair on the skin and make the skin of the pork belly more chewy.
3.
Wash the ingredients, cut the pork belly into three-inch cubes, cut the carrots with a hob, and boil the quail eggs and peel them off.
4.
Start the pan and heat the oil. When the oil is 60% hot, the quail eggs will be fried into tiger skin. When the quail eggs are fried until golden brown, it will be fine.
5.
Leave a small amount of base oil in the pan. When the oil is 40% hot, stir fry with rock sugar. When the rock sugar is frothy, stir fry the meat until golden brown. When the oil is almost cooked, add the watercress and cooking wine and continue to fry.
6.
After the meat is colored, add star anise, sanna, cinnamon, grass fruit, cumin and other spices, then add ginger, garlic, dried chili, and peppercorns, stir fry for a fragrance, add a teaspoon of old extract to extract the color
7.
When the color of the meat turns into a sauce, you can set up another soup pot, pour in the fried meat, add the broth to the meat, add salt, after the high heat is brought to a boil, turn to medium heat; add carrots, Quail eggs, about an hour or so, the water is almost boiled, then turn on the high heat to collect the juice. When the juice is almost collected, turn off the heat and simmer for ten minutes. Just pick up the pot and sprinkle with chopped green onions.
Tips:
1. The skin of the pork belly must be seared first, so that the taste will not be too soft and waxy;
2. Carrot pork belly can't be put in vinegar, otherwise it will destroy the carotene.
