The Practice of Braised Pork with Beer
1.
Rinse the pork belly and cut it into 3 or 4 cm square pieces.
2.
The cut pork belly is blanched in water to force the blood to be removed, then remove it for use
3.
Put a small bowl of water in the pot and add an appropriate amount of sugar. (Approximately 40 grams)
4.
Add the sugar and simmer on medium heat, and it starts to bubble.
5.
The sugar color is boiled until it is a deep amber color with dense small bubbles. At this time, the pork belly can be quickly added. (It must be fast. After reaching this level, the sugar color will be fried in more than ten seconds, and it will be bitter)
6.
Quickly pour the blanched pork belly and stir fry.
7.
Stir fry quickly until the sugar color is coated on the pork belly.
8.
Add beer a little bit more than pork belly, if the beer is not enough, you can add some water.
9.
Add all seasonings
10.
Add cooking wine.
11.
.After the big fire is boiled, change it to a small fire.
12.
After about 40 minutes, the soup is reduced and the pork belly is soft and rotten. Remove the onion, ginger, cinnamon and other seasonings.
13.
Add appropriate amount of salt and cook here for 10 minutes.
14.
In the end, the thick fire is collected and the soup is thick enough to leave a quarter of it.
Tips:
Pay attention to the color of the sugar when frying. The color of the sugar is just right when the color is amber, and it will be bitter after frying. If the color is light, it will not color, and it will not play the role of coloring the meat.
