Thousands of Pork Belly Stew
1.
Wash the pork belly and cut it into bite-size pieces. Needless to say, mine is bigger, don’t follow me. Slice ginger and set aside.
2.
I boiled water and boiled an egg. After it was cooked, I carefully peeled off the shell and simmered it with pork belly later. The thousand sheets I bought are very large pieces. I cut them into 2 cm wide strips, then put them in the water and blanch them, pick them up and tie them into knots. I forgot to take this step.
3.
Put the pork belly, ginger slices and green onion knots in a pot of cold water, boil and continue to cook for 2 minutes, skim off the foam, remove and drain for later use. You don't need to skim the foam. After picking it up, wash the foam with warm water and drain it for later use.
4.
Put a little oil in the pot, add rock sugar, stir and cook until the rock sugar melts and starts to turn red
5.
Put the pork belly in sugar oil and stir fry for a few seconds, immediately add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine and ginger slices and stir fry until the water in the pot is dry and the pork belly starts to leak oil. If there is too much fat, you can continue to stir fry to a level acceptable to you.
6.
Pour the ingredients in the pot into the pressure cooker, spread thousands of knots on the surface, add the peeled eggs and a few knots of green onions, add a slightly lower amount of water flush with the ingredients, and then add 1 tablespoon of white sugar, 1 tablespoon of dark soy sauce, and appropriate amount of salt. Cover and boil on high heat and simmer for 30 minutes on low heat. If there is still a lot of water in the pot after opening the lid, you can turn on high heat to collect the juice. After that, it is served on a plate and sprinkled with green onions and ready to be eaten.
Tips:
How to not fry the pan when the pork belly is cooked out of oil? I tell you from my personal experience and the experience of a super chef in the food show that the moment the pork belly is poured into the pot and stir-fried, immediately add a small bowl of water, or add light soy sauce, etc. The water will speed up the evaporation of the water in the pork belly, and then It won't fry when it's oiled.
