Stewed Pork in Private House

Name: Stewed Pork in Private House
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g Pork belly; 50ml Hakka mother wine; 1/2 bottle Huadiao Wine; Some crystal sugar; Some salt; Some Broccoli; 1 capsule star anise

by One-Man Show 71

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The characteristics of braised pork: red and bright color, fat but not greasy, sweet and crispy, melts in the mouth, making taste, can be sweet, salty, spicy, deeply loved by all ages, young and old, and the public!

Most braised pork is made with many kinds of spices such as star anise, cinnamon, bay leaf, grass fruit as the main auxiliary materials to complete the color and fragrance enhancement... Actually, it is not the case. I personally think that the use of spices should be of a single variety and a small amount As long as you master its performance, it can not only play a good role, but also ensure the original taste and aroma of pork. On the contrary, if too many spices are used, the result is that you can smell the spice of the house, but you can’t eat the aroma of meat. ...

Today’s braised pork dish, I avoid using a lot of spices (only one star anise), and mainly use Hakka Niang wine and Huadiao wine as the main auxiliary materials. The meat made is slightly better than traditional in terms of color, texture and taste. Braised pork! "

Ingredients

700g Pork Belly
50ml Hakka Mother Wine
1/2 bottle Huadiao Wine
Some Crystal Sugar
Some Salt
Some Broccoli
1 capsule Star Anise

Stewed Pork in Private House

1. Choose thicker pork belly and cut into large pieces (size according to personal preference)

2. Blanch the water, put the cold water into the pot, boil the water until it changes color, and cook for a while. Sewage)

3. Ready to cook

4. Prepare the seasoning

5. Stir-fried sugar color: heat the pan and put oil, put rock sugar and fry

6. Stir-fry on low heat until it melts and the color becomes darker. Be careful not to fry, otherwise it will be bitter

7. Pour in the pork belly and stir fry until it is covered with sugar

8. Pour in Hakka mother wine and stir fry

9. Then pour in the Huadiao wine (half a bottle) and cook for 2, 3 minutes to let it volatilize some of the wine flavor

10. Put it in the pressure cooker, throw a star anise into it, and add some hot water

11. Cover, press for 11 minutes after SAIC, turn off the heat, simmer for 2 minutes

12. Transfer to a casserole, add appropriate amount of salt and a small amount of sugar (the meat already has a little sweetness, which is caused by Niang wine)

13. Simmer for 50 minutes (simmer slowly until crisp)

14. Pour into the wok, collect the juice on high heat until it is thick and put on the plate

15. Serve on the plate, add hot broccoli, the whole braised pork, it should be soft and waxy, the skin should not be damaged, the flesh should not collapse, and the color should be bright yellow

16. The flowers are set off, beautiful and delicious, and the saliva comes out...😍

Tips:
The color of braised pork is very beautiful. It comes from fried sugar color and Hakka mother wine. Niang wine is fermented and brewed for drinking. It is sweet, fragrant and looks like black tea (women drink the most beauty and beauty). It is excellent in coloring meat dishes (practice) Experience), if you are not worried that it is too sweet and affect the taste of the meat, you can completely add a lot of sugar instead of frying... (If you don’t have a mother wine, just frying the sugar for color, don’t use soy sauce)