The Best Braised Pork
1.
Wash the pork belly, cut into small pieces, pan under cold water, and blanch it for later use.
2.
Put an appropriate amount of salad oil in the pot, low heat, and add the peppercorns when the oil is at the fifth layer of temperature. After frying the flavor, take the peppercorns out and throw them away. Use the oil that has been fried, add 2 tablespoons of sugar and 2 tablespoons of water ( Water, oil, sugar, easier to fry), stir fry the sugar color on a low fire, keep stirring to avoid the sugar paste, the fried sugar melts and the water completely evaporates (if the sugar condenses at the end, don’t be afraid, it will slowly melt after adding the pork belly )
3.
Put the blanched pork belly in the pot, turn to medium heat, continue to fry until the meat is evenly colored, add the prepared, green onion, ginger and various aniseed in the pot, fry for a minute or two, and put the old in the pot. Smoke, continue to fry for 3-5 minutes (At this time, you will find that the color of the meat is getting darker and shiny. This is because the sugar color and the soy sauce are well integrated. The heat must be medium to avoid sticking the pot. ).
4.
Add water to the pot, based on the balance of water and meat, add appropriate amount of salt, two spoons of fermented bean curd juice, and two pieces of fermented bean curd. The fermented bean curd should be mashed. Bring to a high heat, simmer for 40 minutes or depending on the situation, until the pork belly is tender and tender. If you have a casserole at home, it is best to pour it into a casserole and stew it to keep the meat better.
5.
Then pour the stewed pork belly into the wok, collect the juice on high heat, and leave a little soup in the pot.
6.
Add a little chicken essence and thirteen incense (if you don't have it, don't put it) out of the pot.
Tips:
1. The amount of salt should be according to your own taste, a small amount for many times
2. Bayleaf and cinnamon must be present, and the fragrance depends on it.
3. The dark soy sauce must be put in the pot before adding water. This is considered oily. The aroma and color of the dark soy sauce can be better integrated with the pig's feet.
4. The choice of pork belly must be fat and lean. The braised pork made is delicious. It is better to have one layer of fat and one thin layer.
