New Year’s Eve Dinner "hard Dishes"-braised Pork without 1 Drop of Water, Entrance
1.
First wash the pork belly and cut into pieces of almost uniform size.
2.
Pork belly in cold water pot, put ginger slices in the pot, pour in appropriate amount of cooking wine to get rid of fishy, blanch the pork belly in water first, boil for a few minutes, rinse with cold water to remove the foam and impurities, then drain for later use
3.
Put oil in the pot, pour rock sugar and stir fry.
4.
Stir-fry until the rock sugar has small bubbles, pour in the meat pieces, stir fry for color, and coat each piece of meat evenly with sugar color.
5.
Put the shallots, ginger slices, cinnamon, bay leaves, star anise, and some other spices (cumin, cloves, etc., if you don’t need them) into the pot and sauté together.
6.
After the spices are fragrant, cook in an appropriate amount of soy sauce and continue to stir fry.
7.
Pour in a bottle of beer. The beer is mainly used to lift freshness and remove fishy. After boiling, turn the lid to low heat and simmer for about 40 minutes.
8.
Add the right amount of cooked quail eggs (you can leave them alone). My kids love to eat them, so I put some quail eggs.
9.
Add appropriate amount of salt and stir fry a few times, continue to cover and simmer for about 20-30 minutes.
10.
Finally, the soup is dried and ready to be out of the pot.
11.
The pork belly is fat but not greasy, and the color is bright red, and one bite is very satisfying.
12.
I have dinner and wine every year, and I wish you all a happy new year.
Tips:
Please pay attention to choosing fat and thin ones with different levels. Too fat or too thin will affect the taste; the spice is mainly star anise cinnamon and fragrant leaves. If there are others, just put it, if you don’t have it, don’t leave it; be careful not to paste when the sugar is fried; the stewing time is only Reference; also pay attention to the amount of beer in iron pans and non-stick pans.
