[ningbo] Braised Pork with Scallions

Name: [ningbo] Braised Pork with Scallions
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 150g Chives; 5 slices ginger; 1 small handful Red Yeast Rice; 80g Huadiao Wine; 30g crystal sugar; 40g Soy sauce; Some salt

by Zerry's mother

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Zerui's mother turned out to be a novice in the kitchen. At that time, Zerui's mother could fry even an egg. Since I had a daughter, I started to try to make food supplements for my daughter, and slowly began to like the kitchen, and became fond of cooking and cooking.
Today's dish is newly learned by Zerui's mother. Although it is not my hometown dish, Zerui's mother wants to try all kinds of dishes. Allow family members to eat delicious dishes from various places without leaving home.
Grilled pork belly with green onions should be practiced in Ningbo and Shanghai, and it is also a kind of braised pork. The method and taste of braised pork in northern China are completely different. The cooked pork belly in thick oil and red sauce is salty and sweet, soft and glutinous. If you like, you can try it~~~"

Ingredients

500g Pork Belly
150g Chives
5 slices Ginger

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1 small handful Red Yeast Rice
80g Huadiao Wine
30g Crystal Sugar

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40g Soy Sauce

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Some Salt

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[ningbo] Braised Pork with Scallions

1. Ingredients:

2. Crushed rock sugar, knotted chives, red yeast rice wrapped in gauze, sliced ginger

3. Cut the pork belly into 2.5 cm square pieces

4. Cut the pork belly in a pot under cold water. After the water is boiled, remove the froth and cook for two minutes. Remove

5. Blanched pork belly controls moisture

6. Put a little oil in the pan and fry the blanched pork belly over low heat.

7. Fry until the skin is slightly yellowed, set aside the meat, add green onion and ginger to fry.

8. Fry until the onion and ginger are fragrant, add rock sugar, red yeast rice buns, light soy sauce, dark soy sauce and Huadiao wine.

9. Add hot water to boil the pork belly over high heat, change to low heat.

10. Bake for about 20 minutes, add salt, and continue to cook.

11. Stuffy enough for 1 hour, the soup is almost exhausted, and the pork belly is soft and glutinous, then turn off the heat.

12. The thick oily red sauce is soft and glutinous, and it melts in your mouth.

13. The finished product!

Tips:
Don’t make too much pork belly. After eating it at one time, the leftover thick juice and shallots are used to make noodles with scallion oil, which is also fragrant.