New-style Dining-the King of Braised Pork
1.
Wash the mushrooms, soak the star anise, cinnamon, and rinse with water to remove dust. Cut the ginger and garlic slightly, not too crushed.
2.
Wash the pork belly and cut into pieces. Fry on both sides in a pan for coloring (no oil)
Use a small amount of hydration to open the seasoning and make it into seasoning water. Put a small amount of oil in the pan and saute the ginger and garlic. Add the cinnamon and star anise and stir for 10 seconds. Add the fried pork belly, stir for 5 seconds and add the seasoning water. Add chestnuts, winter mushrooms and soaked winter mushrooms to a boil.
3.
If the branch has a pressure cooker, use the pressure cooker to put all the ingredients prepared in step 4 into the pressure cooker. After the water has submerged two-thirds of the ingredients, press for half an hour, then turn on high heat and add the tofu soak to collect the juice.
If you don’t have a pressure cooker, just cook step 4 for an hour until the meat is tender and the tofu is soaked to collect the juice (you have to check and add water several times during the period to avoid mushy)
Tips:
The tofu bubble can absorb the excess oil of the braised pork. The pork belly in the early stage is very important to harvest the juice, which is the key to the taste.
