【yiru Private Banquet Dishes】a Dish Loved by Both The North and The South---secret Braised Pork
1.
Prepare pork belly.
2.
Cut the pork belly into cubes.
3.
Stir the pork belly with Shao wine and water for about half an hour.
4.
Prepare the ingredients.
5.
Then blanch the soaked pork belly in water, rinse and dry for later use.
6.
Heat the pan with cool oil, add a small amount of oil to the pan, add the pepper fragrant leaves, stir fry until fragrant, and remove.
7.
Then add pork belly and stir-fry.
8.
Stir-fry until oil comes out and the surface of the pork belly is golden.
9.
Drain the excess oil.
10.
Stir fry with green onion and ginger, then add Lee Kum Kee braised sauce and stir fry evenly
11.
Then pour in boiling water, bring the pork belly to a boil, turn to low heat and simmer.
12.
Cover the pot, and add a little salt to adjust the taste when the soup is half cooked. If you like the sweetness, you can put a little sugar on it, otherwise you don’t need to put anything.
13.
The prepared meat is ready to be eaten on a plate.
Tips:
1. If the braised pork does not have braised sauce, it should be boiled to improve the color. If it's braised sauce, it won't be necessary.
2. We like Sichuan pepper with a stronger flavor. In general, it is ok to put the braised sauce in addition to the green onion and ginger.
3. I like braised pork with a little bit of sweetness. Add some rock sugar, otherwise you don’t need to add it.
4. The braised sauce is generally very flavorful, so you can decide whether to add some salt according to your own discretion.
5. If you like a little bit of soup, you can save a little bit, I prefer a little bit dry, this one is up to personal taste.
