Prosperous, Spicy Braised Pork
1.
If there are pig hairs on the outer skin, pluck it, shave it clean, and cut into small cubes. If the pork belly you buy is wider, you can cut it separately.
2.
Pour appropriate amount of cold water into the boiling pot, add the cut pork belly, add ginger, star anise, tangerine peel, boil, blanch and remove;
3.
In a wok, heat up with a little oil, put the blanched pork belly into the pot, add a few slices of ginger and stir fry until slightly yellow and the fat comes out.
4.
Put light soy sauce, dark soy sauce, rock sugar, cooking wine, white wine, and stir-fry, then add 2 bowls of boiling water, cover the lid, boil again, simmer on low heat for 45 minutes, and then out of the pot.
5.
Put the washed and chopped peppers into the pot and stir-fry them to get a spicy taste. Add a step, the chili adds more flavor, and the fried pork belly has a rich flavor.
6.
Pour in the braised pork belly, remove it, pour it into the pot, add some sesame oil and stir fry, then pour the fat of the braised pork belly into the pot, stir fry, turn it into a sauce, let the pork belly and chili perfectly combine.
7.
Add salt and scallions and stir-fry. It is spicy and delicious, fat but not greasy. It melts in the mouth and is really fragrant.
Tips:
1. When blanching pork belly, use a hot pot under cold water, add star anise and tangerine peel, which is more fragrant. 2. The chili should be stir-fried separately, hot and spicy, and then put in the stewed pork belly, so that the fried pork is spicy and delicious.
