Taiwanese Braised Pork (quick Version)

by Du Du Mingming has no belly

4.8 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

For friends who love meat, this is definitely a good tool for food.
When the meat is being cooked, the whole house exudes an attractive aroma of stewed meat. After half an hour of slow simmering, the meat is soft and rotten, the sauce is rich, and the bibimbap is simply a must.

Taiwanese Braised Pork (quick Version)

1. Prepare the ingredients

2. Choose fat and lean pork belly

3. Blanch the small rapeseed, cut the pork belly into small pieces, and remove the blood and excess fat in a pan under cold water

4. Add chopped onion in a hot pan to make golden brown, add blanched pork belly, stir fry to make golden brown, add boiling water

5. Change the heat to low, add the ingredients, eggs, add a spoonful of cooking wine and a spoonful of seafood soy sauce

6. Add a teaspoon of light soy sauce, simmer for half an hour, open the lid and add chicken essence and a tablespoon of sugar

7. Frying and coloring

8. Stir-fry on a large fire to harvest the juice~

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