Red Braised Pork with Thick Oil Sauce
1.
Wash the pork belly first
2.
Cut into 2.5cm squares
3.
The pot of water is open and boil for about 5 minutes
4.
Remove and place in the container to control the water
5.
Heat the wok to release the oil, put the rock sugar in
6.
Stir-fry over low heat until the sugar melts
7.
Quickly put the boiled meat into the stir fry, the action should be fast to avoid the pan
8.
Add braised soy sauce and stir fry for coloring, then add umami soy sauce to enhance the flavor
9.
Add rice wine, seasonings, and hot water as appropriate, turn to low heat for about 1 hour after boiling
10.
Use chopsticks to poke it through and you can get out of the pot
Tips:
Xiaoyingzi's words:
1. Because of the effect of soy sauce, the saltiness is enough, only a small amount of salt is needed, and the rice wine is used for cooking, so add proper amount of water, and you can also use rice wine to taste better.
2. The action of sugar copying must be fast, the best state is the moment when the bubbling is seen, and the best time is to put the meat in and stir fry. The soup color is not good when it is light, and the sugar tastes bitter and black when it is too late.
3. If you fry the sugar and transfer it to an electric pressure cooker, there is no need to add water, and the gas stove should be added appropriately.
4. Besides the rice wine used in this article, Huadiao wine and Shaoxing wine are good raw materials.
