Secret Braised Pork
1.
Wash the pork belly, remove the fine hairs on the skin, and cut into pieces
2.
Prepare southern milk---some friends will ask what is southern milk, which is bigger than fermented bean curd and the color is rosy red. This picture is clearer
3.
Prepare rock sugar, star anise, bay leaves, garlic peeled, ginger peeled and sliced, flattened
4.
Pour out a small bowl of homemade cooking wine. This bottle of cooking wine has been brewed for more than two years and is made with self-purchased spices
5.
Put water in the pot, put down the bay leaves, half a slice of ginger, star anise, part of the cooking wine and salt to boil
6.
Pour the cut pork belly and cook for about 2-3 minutes
7.
Pick up and rinse with cold water, drain the water (discard star anise, bay leaves, ginger)
8.
Heat oil in a pot and put down garlic
9.
Add rock sugar and southern milk and stir fry for a while
10.
Pour down the pork belly and keep it sautéed, add abalone sauce, light soy sauce, dark soy sauce
11.
Stir-fry until the sugar color and flavor appear, plus the cooking wine
12.
Pour down the amount of water that has not used the meat, cover the pot, boil on high heat and turn to medium heat and simmer for about 45 minutes
13.
Cook until there is a little sauce left, add a little salt, chicken powder to taste, turn off the heat, shovel
Tips:
You can use rice wine or Erguotou if you don’t have cooking wine at home. Made with fat and thin pork belly, it tastes good, not firewood!
