Braised pork is actually a name in the south. In the north, similar foods are called steamed bowls, which is also the crystallization of the wisdom of the working people in the north. Although the practice is complicated, people who have tasted it will feel that it is worthwhile in the complicated process. Steamed bowls have almost become the representative of Shaanxi cuisine village banquets and the only indispensable part of rural banquets.
Today, I will share with you a method of reducing meat in Shaanxi. Fat but not greasy or firewood. The skill of meat is not too much collocation and cooking intervention. It's just pure aniseed to enhance the taste and fragrance, which will definitely satisfy you. It must have tasted when I was a child. The recipe of braised pork sauce is attached for your reference.
Pork belly, star anise, cinnamon, fragrant leaves, pepper, dried pepper, ginger, honey, salt, soy sauce, cooking wine,
The production method selects the whole piece of pork belly and washes it with water. Pork belly needs a little treatment, the fat part needs no intervention, and the lean part needs to be cut off to keep a little, that is, the thickness of fat is about 3 cm and the thickness of lean meat is about 1 cm. Add clear water to the pot, put the processed pork belly into cold water, add a little cooking wine and ginger slices to remove fishy smell, heat with strong fire, blanch the pork belly, skim off floating impurities, and continue heating. When the four corners of the whole piece of pork belly are slightly rolled inward and can be passed through with chopsticks at one time, the pork belly can be fished out, washed with clear water and then controlled. After the pork belly is completely cooled and the water is controlled to dry, a layer of honey is coated on the pigskin with a brush, and rapeseed oil is added to the pot. When the oil is 70% hot, pick up the pork belly with chopsticks and fry it in the oil pan. Just fry the pigskin covered with honey. Fry until the surface is golden, take out the sauce and control the oil, then put the dried anise cinnamon, pepper and pepper into the pot. These fennel don't need to be broken or crushed. Put the whole aniseed into the pot, then add a spoonful of water and heat it continuously, bring the water to a boil, turn the heat down and cook for ten minutes, then add a proper amount of salt to the pot. The sauce for steamed meat is ready. After cooling and oil control, the pork belly is cut into 2 mm thick slices along the pigskin. Cut the whole pork belly into pieces, then put the sliced pork belly into the steaming bowl bottom, with ten pieces in each bowl, and put them in order. Then, you can add oiled potato pieces and bumps to the bowl, pour the cooked aniseed soup into the bowl, pour a few pieces of pork belly every night, then add a proper amount of soy sauce to the bowl for coloring, then steam the prepared pork belly in a pot for 30 minutes, and then take it out of the pot and put it on a plate.