Braised pork is mostly made of pork belly, so many people will feel bored. Actually, it has something to do with cooking methods. A portion of braised pork with enough calories melts in the mouth, fat but not greasy! It is understood that many friends who think braised pork is greasy often shorten the cooking process in order to save gas or eat rice quickly when cooking braised pork. So the finished product looks like braised pork, but it tastes very different! In this issue of gourmet tutorial, Tian Jian Food Store is going to share with you the correct family practices of braised pork. Friends who like braised pork, let's see how to do it together.

The following ingredients need to be prepared before the formal production: pork belly 1000g, star anise 3, cinnamon 2, fragrant leaves 5, dried pepper 5, ginger 1, onion 2, crystal sugar 40g, chopped green onion, 2 tablespoons of soy sauce, 1 teaspoon of soy sauce, and salt 65438.

Step 1: Wash the pork belly first, then put it in a pot with cold water, add the remaining Jiang Mo and a few pieces of onion, add 2 tablespoons of cooking wine to remove the fishy smell and enhance the fragrance, then cover the pot and cook the pork belly over high heat!

Step 2: After the pork belly is cooked, take it out and let it cool until it is not hot. Then according to your own preferences, change the knife and cut it into rectangular strips with uniform size, but it is not recommended to cut it into too small pieces. Boiled pork belly is easier to cut and the shape can be cut more square. Cut pork belly can be put on a plate for later use. Slice the prepared ginger, onion and other ingredients and put them on a plate for later use.

Step 3: Heat the pot, put the chopped pork belly into the pot piece by piece, fry until the six sides are brown, fry some fat of the pork belly, and then take it out for later use.

Step 4: Take out most of the lard, leave the bottom oil, then add 40 grams of rock sugar, stir-fry slowly with low fire, stir-fry the rock sugar until it is brown, then add about 750 ml of boiling water, add the fried pork belly, add ingredients (ginger, onion, star anise, cinnamon, fragrant leaves and dried Chili), then cover the lid and boil it with high fire.

Step 5: After stewing, there is not much soup left in the pot. Take out the seasoning with chopsticks, and then turn to high heat to collect the juice. Remember to stir with a spatula while burning the juice to prevent the pot from being burnt. When the soup is thick and wrapped in pork belly, it can be served out of the pot. Finally sprinkle with chopped green onion!

Such a fat but not greasy braised pork that melts in the mouth is made. Friends who like this kind of food come to try it.