Secret Braised Pork
by Xu Dingding
Favorite
Difficulty
Easy
Time
1h
Serving
2
I love braised pork, fat but not greasy
1. Cut the pork belly into pieces, and always believe in eating meat, so the cut is relatively large, suitable for feasting
2. Boil boiling water, wash off the oil foam, drain the water and use a fork to clear the meat's Ren Du Er Vessel (make holes in the fat to speed up the frying out of the internal fat)
3. For the key process, first use about 1 tablespoon of vegetable oil as a primer. When the oil temperature is high, add the drained pork belly and squeeze the oil until the meat is golden brown. After the meat is taken out, most of the squeezed oil is poured out. , Leaving only a part of the fried onion, ginger and garlic,
4. Cut the ginger into shreds, smash the garlic and cut into small pieces, then chop the green onion into small pieces, pour into the pot, stir fry for 20 seconds, and burst out the fragrance
5. Pour the oiled meat into the pot, add a spoonful of bean paste, stir fry with green onion, ginger and garlic, pour in cooking wine, vinegar, light soy sauce, black pepper and add about 200ml of water, add dark soy sauce, and white sugar on top Color, after the high heat is boiled, simmer slowly for about half an hour after collecting the juice
