Xiaola Jiazhifang Braised Pork | Two Bowls of Rice with Sauce
1.
1. Prepare all ingredients.
2.
The eggs are cooked.
3.
Shelling.
4.
Make a few cuts in the egg, which is easy to taste.
5.
Put oil in the pot.
6.
Fry the eggs until golden brown and set aside.
7.
Wash the pork belly, cut into pieces of about 3cm, add 2 tablespoons of cooking wine, and blanch in a pot under cold water.
8.
After the meat turns white, pick it up, wash and control dry water for later use.
9.
Use the leftover fried meat from the fried egg just now and add the ginger slices.
10.
Fry the pork belly until golden brown and set aside.
11.
Put the fried pork belly into the pan and put the star anise.
12.
Put in the louver knot.
13.
Add 3 tablespoons of dark soy sauce and 2 tablespoons of light soy sauce.
14.
Add water to the ingredients.
15.
Heat to a boil on high heat, then turn to low heat and simmer for 30 minutes.
16.
Put the fried eggs in the pan, add water, and leave the ingredients.
17.
If there is foam, use a spoon to skim the foam.
18.
Add 2 tablespoons of soy sauce and continue to simmer for 20 minutes.
19.
Bring to the boil after 20 minutes, then add rock sugar and simmer until the soup is dry.
20.
Delicious braised pork comes out of the pot.
Tips:
1. Pork belly is best to buy fat and thin with skin on it.
2. Don't cut the pork belly too small, it will shrink during cooking.
3. Add water appropriately depending on the situation during the stewing process.
4. The sweetness is added according to your preference.
