Shanghai Local Braised Pork
1.
Wash the pork belly, cut into 2.5 cm square pieces, and soak in water and cooking wine for 15 minutes.
2.
Prepare dark soy sauce, green onion, sliced ginger, rock sugar.
3.
Let the net pot sit on the fire (without oil), and pour the drained pork belly.
4.
Stir-fry continuously with a spatula for 5 minutes.
5.
Stir-fry until the oil naturally precipitates out of the fatty meat, the meat noodles dry and turn yellow, and the meat slightly shrinks.
6.
Cook into soy sauce.
7.
Frying and coloring.
8.
Pour the cooking wine.
9.
Add sliced green onion and ginger.
10.
Pour about 2000 grams of hot water.
11.
Pour the balsamic vinegar.
12.
Bring to a boil until the water boils. At this time, a layer of black and red froth appears on the surface of the water. Use a spoon to remove the froth.
13.
Cover with a medium-low heat and simmer for 40 minutes. Use chopsticks to easily pierce the skin of the meat. Pour in rock sugar and gently flip the meat.
14.
Simmer until the rock sugar melts, continue to cook for 5 minutes, until the soup is half dry, thick and bright, and serve.
15.
Just install it.
Tips:
Choose fat and lean pork belly. You need at least 1,000 grams of meat to cook at a time. If you use a small amount, the dish will not taste good.
If you can't finish it at one time, you can add boiled eggs, louver knots, bamboo shoots, etc. to the pot during the second stewing, which will not waste the sauce and refresh the taste.
After skimming the foam, add bamboo shoots and braise together with the meat for a more reasonable combination. Therefore, the salt content of vegetable soy sauce is relatively high, so salt should not be added.
