condiments
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500g pork.
condiments
yellow rice wine
100g
crystal sugar
60 grams
salt
Proper amount
Mircia
3 tablets
Eight angles
1
energy
1 small piece
Cooking wine
2 tablespoons
Practice of braised pork in Chongqing
1.
Pork is ready. It is best to choose pork belly with skin for braised pork. Because of family reasons, I chose pig foregut, and the fat only accounts for about one sixth, so I cleaned it.
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2.
Boil a proper amount of water and ginger slices in the pot, and blanch the washed meat in boiling water to change color.
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3.
Wash the cooked meat and cut it into mahjong-sized pieces.
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4.
Heat the pan, without putting oil, put the fat pieces into the cut meat pieces and stir-fry until the surface changes color slightly and oil emerges.
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5.
Stir-fry lean meat and drain for later use.
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6.
Stir-fry and set aside.
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7.
The rock sugar is ready and mashed.
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8.
There is some meat oil in the wok, with rock sugar added.
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9.
Stir fry slowly.
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10.
Pour in the fried meat and stir fry.
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1 1.
Add soy sauce, add yellow wine and water until the noodles are not submerged, and add star anise, cinnamon, fragrant leaves and salt. Cover, boil and simmer slowly.
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12.
After about 1 hour, the water in the pot is boiled dry and the oil can be produced.
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Chongqing braised pork finished product map
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Cooking tips
When cooking this dish, it is best to choose rock sugar, which has high sweetness, pure taste and high transparency. Is the key to the color of this dish. If the rock sugar is big, it should be broken in advance. I use single crystal rock sugar, which is unbreakable. The amount of sugar is about per catty of meat 1.5.