Private Braised Pork is Fat But Not Greasy
1.
Ginger slices, green onions cut into small pieces, garlic sprouts and chili peppers cut diagonally
2.
Change the pork belly into a 3 cm square
3.
Heat up the oil in the pan, wait until the oil temperature rises to 60%, and fry the pork belly in the pan
4.
Keep turning and frying, about 5 minutes or so, the surface of the meat is slightly browned, then remove it and put it in a bowl for later use (the skin of the pork belly fried at high temperature is firmer, which can ensure that it is not easy to deform during the later stewing and is more fragrant)
5.
Leave the bottom oil in the pot, first add the scallion and ginger slices and fry until fragrant, then add bay leaves, cinnamon, aniseed, dried red pepper and stir fry until fragrant (because most of the aroma substances are lipophilic, they can be very good Dissolved in oil, so the flavor of the dishes is stronger)
6.
Pour the fried pork belly into the pot and stir fry together, add rice wine, light soy sauce, soy sauce, rock sugar, and stir fry evenly. (1. The alcohol in the wine will react with the organic acid in the food to produce The aromatic ester can improve the flavor of the food and increase the aroma, and ethanol can also remove some of the peculiar smell in the material into the fishy smell and can also dissolve it well. 2. Light soy sauce can be used to improve freshness and toning of old soy sauce. It is also matched here. The rock candy uses high temperature when harvesting the juice in the later stage, which can increase the flavor, color and thicken)
7.
Pour in hot water just under the meat, bring to a boil, add a spoon of salt (the capacity of the spoon is generally 3g on the market), cover the pot, turn to low heat and simmer for more than 1 hour.
8.
After an hour, boil the pot, add Chaotian pepper and garlic sprouts, stir fry together, heat up the sauce and start the pan. (This step is because I like to have a little spicy flavor, so I added peppers and garlic sprouts to increase the fragrance and flavor)
9.
Remove the excess oil and serve on a plate! (After a long time of cooking, a lot of oil will be boiled out. It is recommended not to scoop the oil in when serving, otherwise it will look greasy!)
Tips:
1. Generally, the stewing time for braised pork is about 1 to 1.5 hours. If you like to eat softer, you can simmer for a longer time.
2. The pepper and garlic sprouts added later are made according to my own taste. If you don't like spicy food, you can leave it!
