Sichuan Braised Pork
by Don't understand the dark night
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. All materials
2. In the hometown method, the pot is red and the skin is burned.
3. Burned like this
4. Cut the shaved pork belly into pieces
5. Cut the green onion, ginger and garlic
6. Boil water in a pot, blanch the meat for five minutes and remove
7. Add 1 tablespoon of water to the pot. After the water is boiled, pour in the sugar. Stir continuously with a spatula until the sugar is melted. Boil the sugar into big bubbles and then add a tablespoon of boiling water. Boil the sugar into a brownish brown that becomes a bit sticky, then pour it into a bowl and set aside. This step needs to be done slowly.
8. Put a little oil in the pot, add ginger, garlic, green onion, chili pepper leaf aniseed and sauté until fragrant
9. Put the pork belly in some cooking wine and saute until fragrant
10. Pour the syrup and stir-fry evenly, so that the syrup evenly coats the meat
11. Add water to the ingredients, add the aniseed, cover, boil on high heat, simmer on low heat for an hour to see that the water is almost finished, add a little salt and high heat to collect the juice.
