Braised pork ingredients: pork belly, onion, ginger, cooking wine, star anise, kaempferia kaempferia, fragrant leaves, cinnamon, dried pepper and dried pepper. Main practice: prepare materials, choose pork belly as meat, then wash and cut into pieces. When I am used to buying meat, I will remove the pigskin and cut the onion, ginger and garlic. Wash dried peppers, star anise and fragrant leaves. ?
At the same time, fennel and pepper should also be prepared, a little oil should be poured into the pot, and the pork belly should be fried until the skin changes color, and then taken out of the pot (if you buy more meat and fat, fry it in the pot for a while). If you feel that there is little oil, put some rapeseed oil in the pot. When the oil is hot, turn the fire to a minimum and add white sugar. Stir the white sugar until it is light brown, and then you can pour the meat cut in advance (this step is plain). In addition, you can also use oil, brown sugar and yellow honey for this juice, which is better, but it is more troublesome. The simplest thing is to use soy sauce directly.
Stir-fry the meat until golden brown, and stir-fry all the onions, ginger slices, garlic slices, star anise, fragrant leaves, dried peppers, fennel and pepper in a pot. Add a proper amount of hot water to the pot. Generally, the meat is submerged by water. Cover the pot and simmer over low heat. (Remember to open the lid and stir fry halfway). When the pot is fragrant, add salt, chicken essence and monosodium glutamate (you can also add potatoes if you like, and braised pork tastes better. Personally, I don't like potatoes, so I didn't put them in. After that, simmer slowly until you can't see the hot water in the pot at first, and then take the juice out of the pot.
This delicious Sichuan braised pork is ready. The braised pork made in this way is soft and glutinous, fat but not greasy.