Stewed Pork in Private House

Stewed Pork in Private House

1. Choose thick pork belly and cut into large pieces (size as you like)

2. Blanch water, put cold water into the pot, (cold water pot can force out the blood and dirt in the meat, when the meat meets hot water, the meat will form a protective film, which is not easy to force out the dirt)

3. Boil the water until the meat changes color, boil for a while and start the pot

4. Prepare rock candy, star anise, Hakka mother wine and half a bottle of Huadiao wine

5. Stir-fried sugar color: heat the pot with a proper amount of oil, add rock sugar and fry on a low fire

6. Stir fry until the rock sugar melts and the color gradually darkens (be careful not to fry, otherwise it will be bitter)

7. Pour in pork belly and stir fry until evenly coated with sugar

8. Pour in 50ml of Hakka mother wine and stir fry for 1~2 minutes

9. Then pour in half a bottle of Huadiao wine and cook for 2~3 minutes to evaporate some of the wine flavor

10. Pour into the pressure cooker, throw away the star anise, add appropriate amount of hot water, cover the pot, press for 11 minutes after SAIC, turn off the heat, simmer for 2 minutes

11. Transfer to a casserole, simmer for 50 minutes until tender

12. Heat up the juice until it is thick and out of the pot

13. Put it on the plate and add hot broccoli to garnish. The whole braised pork should be soft and waxy, the skin should not be damaged, the meat should not collapse, and the color should be bright and yellow!

Tips:

The Hakka mother wine in the seasoning is fermented and brewed. Drinking wine is sweet, fragrant, and looks like black tea (women drink the most beauty and beauty) to make meat dishes. The color is excellent. If there is no mother wine, use rock sugar to fry the sugar color.

If you are not in a hurry, this dish will taste better when stewed in a casserole all the way.