Oil-free Braised Pork

Name: Oil-free Braised Pork
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork (back butt tip); 1 short section shallot; 1 Bay leaf; 2 tablets ginger; 1 capsule star anise; 1 short section Cinnamon; 2 tablespoons Soy sauce; 10g Sugar; 5g crystal sugar; 4g salt

by West Horse Gardenia

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Meat control can't afford to provoke it, and it can't do without meat for a day. I miss the braised pork very much. The country’s democratic cuisine and braised pork are deeply loved by friends at home and abroad. Fat and thin, sweet and soft, melts in the mouth. The way of braised pork is slightly different from place to place, and the taste is different. Today, this healthy, oil-free and gluttonous braised pork can fry the excess fat in the meat without adding oil. It makes the meat taste not greasy, but it is not burnt at all. Healthier

Oil-free Braised Pork

1. Prepare pork buttocks.

2. Cut green onion into sections, slice ginger, prepare star anise, cinnamon, bay leaf and chili

3. Rinse the meat and cut into small pieces.

4. Pour water into the pot, add the meat pieces to a boil, blanch the meat and drain the water.

5. In a separate pot, heat it up without adding oil, and put the drained meat in a non-stick pot.

6. Fry over low heat to make the skin yellowish, add star anise, cinnamon and fragrant leaves and fry until the skin is crusted.

7. Pour out the excess fat, add sugar and continue to stir fry on low heat until it is colored.

8. Add the braised soy sauce and stir-fry evenly, then add the onion and ginger and continue to stir-fry evenly.

9. Pour in boiling water, no meat.

10. Bring to a boil, turn to low heat and simmer for 40 minutes.

11. Add salt to taste, add rock sugar to color.

12. Continue to simmer for 20 minutes and then drain the soup.

Tips:
It is best to use a non-stick pan, so that it will not stick to the pan when frying the meat. Students who like to eat fatty pork can choose pork belly, but when frying the pork, pour out the excess fat.