Tips
1, the meat should use fat and lean pork five-flower, the part with the wrong, can not be stewed out of the soft texture.
2, add water to stew, must add boiling water, cold water will agitate the meat, let the meat become tight.
3, you need to stew on low heat for 1 ? to 2 hours, so that the braised meat has a fat but not greasy, melt-in-your-mouth texture.
4, stewed well after the high heat to collect the juice, so that the sauce is fully hung on the meat.
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Ingredients ?
Pork with skin
Potatoes (cut the same size as the pork)
Segments of green onion
Slices of ginger
Garlic granules
Anise
Cursive Fruit
Sugar<
Soy Sauce
Soy Sauce
Cracked Peppercorns
Wine
Salt
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How to make braised pork ?
Wash the pork five-flower, cut about 2cm big pieces, put it into a non-stick pan, pour in cold water that doesn't go over the meat, put in 2 slices of ginger, 1 small onion, and heat it over medium-high heat.
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Cook until boiling, beat the floating foam on the surface, and then put out the five-flower meat for spare.
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Stir-frying sugar color: Pour the appropriate amount of vegetable oil into the pot, add the rock sugar, turn on the low heat to heat.
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The icing sugar melted, slowly began to color, heating until the color amber can be.
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Pour in the blanched pork, stir-fry until the pork color, and set aside.
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Put ginger slices, garlic cloves, dried chili peppers, star anise, cinnamon, cumin, and knotted scallions into the pot and stir-fry with the remaining oil in the pot.
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Add the pancetta, soy sauce, and moderate salt to taste.
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Add the shaoxing wine.
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Toss well.
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Pour in boiling water that doesn't cover the meat. Bring to a boil over high heat, then cover and reduce heat to simmer for 1 1/2 to 2 hours. (or pressure cooker, steam and simmer on low heat for 30-40 minutes)
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After the stew is done, turn on the high heat to reduce the juice, and you can drizzle a few drops of sesame oil (scallion oil) before leaving the pot Toss to coat evenly. Serve on a plate and garnish with chopped scallions and sautéed white sesame seeds.