Premium Braised Pork
1.
Put a tablespoon of oil in the pot and stir-fry the pork belly. After the oil is out of the meat, add green onions, ginger, all spices, cooking wine, and soy sauce.
2.
Put a tablespoon of oil in the pot and stir-fry the pork belly. After the oil is out of the meat, add green onions, ginger, all spices, cooking wine, and soy sauce.
3.
Put a tablespoon of oil in the pot and stir-fry the pork belly. After the oil is out of the meat, add green onions, ginger, all spices, cooking wine, and soy sauce.
4.
Add King Shacha King and Sweet Noodle Sauce and stir-fry until evenly distributed.
5.
After sautéing the aroma and coloring evenly, add water (a little less water is enough to be flush with the meat) and cook.
6.
Poke the meat with chopsticks. It can be pierced but it takes some effort, indicating that the meat is about seven or eight mature. At this time, add salt and continue to simmer. When the chopsticks can easily poke into the meat pieces, the high heat collects the juice, so that each piece of meat is wrapped in thick and thick soup, and it is finished.
Tips:
1. When blanching the meat, cool the water in a pot, which is more conducive to removing impurities in the meat and keeping the meat fresh and tender.
2. Please stir fry properly in the middle to make the taste more even.
3. The sugar should use rock sugar, so that the braised pork will be red and shiny. This is also a trick to make it beautiful without frying sugar.
4. Salt can accelerate the curing of protein, so add it at the end to keep the meat fresh and tender.
5. The finely divided spices can be wrapped in a gauze bag, which is more convenient to clean and the finished product will be neater and more beautiful.