Sichuan Spicy Braised Pork

Name: Sichuan Spicy Braised Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1kg Pork belly; 500g Shiitake Mushrooms; Some quail eggs; 10ml Braised Soy Sauce; 5ml Soy sauce; 2 paragraphs Green onions; 3 cloves garlic; 3 star anise; 2 pieces Kaempferate; piece Cinnamon; 3 pieces Bay leaf; a little pepper; Some Dried chili; Some Millet spicy; 3 pieces ginger; 3-4 crystal sugar

by Jingfeng Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Braised pork in brown sauce-a very classic home-cooked dish, paired with shiitake mushrooms and quail eggs, with a little bit of Sichuan spicy flavor, you can’t stop one bowl after another with rice~"

Sichuan Spicy Braised Pork

1. Cut pork belly (size according to personal preference) and halve shiitake mushrooms

2. Quail eggs cooked and put cold

3. Quail eggs are peeled and set aside

4. Pork belly with a little cooking wine and boiled water

5. Drain the pork belly and set aside

6. Stir-fry the pork belly on a low fire (this step is the key to not fat in the braised pork, stir out as much lard as possible)

7. Leave a little base oil in the pot, add a little rock sugar, and fry on low heat until the rock sugar melts

8. Pour the pork belly into the pot, coat with sugar evenly, add the dark soy sauce and cooking wine and continue to fry for two minutes

9. Add the boiling water to the pot (because the mushrooms have a lot of water, add water to soak the ingredients), put all the spices into the spice bag and add to the pot, add the green onions and oyster sauce

10. After the high heat is boiled, turn to low heat and continue to simmer for 1 to 2 hours (the length of time can be adjusted according to the degree of crispness of the meat according to personal preference), (if possible, you can turn to a casserole to simmer)