Maojia Braised Pork

Maojia Braised Pork

1. Wash large pieces of pork belly and put it in a pot of cold water to boil and cook for about 10 minutes to remove blood foam until half-cooked

2. Take out the large pieces of meat, wash them, and cut them into two

3. Then change the strips of meat into four squares

4. Put oil and rock sugar in the wok, stir while heating

5. Burn until the rock sugar melts and floats

6. Pour the red wine, stir evenly, turn off the heat

7. Pour out the sugary juice for later use

8. Put 2 bowls of water in a pot and boil

9. Then put in the meat, pour in the sugar-colored juice

10. Knotted shallots, peeled garlic cloves, cut off both ends, sliced ginger

11. Put green onion, ginger and garlic in the pot and bring to a boil

12. Pour all the ingredients into the casserole and simmer for 2 hours

13. Pour out the soup in the casserole after 2 hours

14. Then take out the meat, pick up the green onion, ginger and garlic.

15. Heat the braised pork in the sauce and turn off the heat

16. Take only the stem part of the greens

17. Bring the water to a boil, add some oil and salt, add the cabbage and blanch until cooked and remove

18. Finally, put the braised pork on a plate, and the choy sum can be served

Tips:

It's best to use oil and water to make the choy sum so that the color of the choy sum is brighter.