Nian Taste-add A Little Sea Flavor to The Braised Pork

Name: Nian Taste-add A Little Sea Flavor to The Braised Pork
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 250g Dried cuttlefish; 10g shallot; 10g ginger; 20g Red Yeast Rice; 2g Aniseed; 2g salt; 10ml Soy sauce; 50g Sugar

by Cheongsam by the stove

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

When I think of braised pork, I have a sticky feeling. My parents are from Ningbo. To make braised pork, I always like to add yellow croaker and cuttlefish or dried squid to the meat. The taste of the sea is added to the meat, so the taste becomes different. Fanxiang, in Ningbo, the price of this dish is much more expensive than the braised pork alone.

After the New Year, I didn’t want to say too much, so I made this cuttlefish stew with another wave of red New Year flavor.

For braised pork, I’m very simple. Don’t fry the sugar color, don’t fry or fry. What you want is a long-term simmering heat. The good taste and color are all derived from the infiltration of this time, and there is a thick tapioca. , The braised pork is hard to think of not bright.

Ingredients

500g Pork Belly
250g Dried Cuttlefish
10g Shallot
10g Ginger
20g Red Yeast Rice
2g Aniseed
2g Salt
10ml Soy Sauce
50g Sugar

Nian Taste-add A Little Sea Flavor to The Braised Pork

1. The raw materials are simple, and the dried cuttlefish must be soaked beforehand.
This braised pork doesn't need too complicated seasonings and methods, it also makes you tasteful, delicious, and repetitive processes are omitted, so that people who don't know how to cook braised pork can make extremely delicious dishes.

Nian Taste-add A Little Sea Flavor to The Braised Pork recipe

2. Boiled water is necessary.

3. Boil a pot of red yeast rice water to set aside.

4. Pour water in the pot, add the blanched pork belly and soak the soft dried cuttlefish. Add an aniseed, green onion and ginger.

5. Pour the dark soy sauce, light soy sauce, and cooking wine directly. It should be noted that the dark soy sauce can only be used to improve the color. If it is too much, the skin will become black, although it will not affect the taste, but it will not look good.

6. Pour the red yeast rice and a lot of sugar. You must know that the braised pork must be sweet in the mouth and salty in the mouth. This sweetness is a must. Then boil on high heat and collect juice on low heat.

7. I have cooked it for about an hour, and the meat has been crispy. At this time, add a little salt to season it and let the sauce thicken on high heat.

8. The juice must be thick, which is the key to all braised dishes. The braised pork in this group must be from glutinous rice, otherwise it will fail.