Braised pork is a very famous popular dish, and the best pork belly is generally selected as the main ingredient (the so-called good pork belly should be layered, and generally it is better to have about five layers, hence the name "pork belly"). Some people like to eat lean meat because it is chewy, some people like to eat fat meat because it is fragrant, some people think it is difficult to chew, some people think it is greasy and difficult to swallow, but the only dish is braised pork, which is fat and thin. The so-called dishes have their own methods according to the tastes of different regions and individuals. Today, the braised pork shared by Xiao Kai is easy to learn and has a soft taste. Let's get started!

Prepare ingredients and accessories

500 grams of pork belly, 8 quail eggs cooked and peeled, 1 a handful of rock sugar, 20 grams of sliced ginger, a little sliced shallot, 40 grams of cooking wine, 2 star anise, 2 small pieces of cinnamon, 2 pieces of fragrant leaves and a little green pepper.

cook meat

Add a proper amount of water to the pot, clean the pork belly, put it in cold water, add a few slices of ginger, cooking wine and onion, and boil water over high heat for about 15 minutes.

Fried sugar color

When frying in cook the meat, add rock sugar and appropriate amount of water to another pot. First, turn on a small torch to boil the rock sugar and melt it, then turn on a medium torch to cook it until it turns brown, turn on a small torch to cook it until it turns brown and add a little boiled water, and then turn off the fire and pour it into a bowl for later use.

manufacturing method

1. After the pork belly is cooked, skim the floating foam in the pot, remove it and cool it in cold water to prevent frying. After the pork belly is cold, cut it into small pieces and control the water for later use. Don't stop the soup from boiling the meat upside down for later use.

2. Heat the pan, put an appropriate amount of oil pan, pour out the hot oil after sliding the pan, then add the cut meat pieces, stir-fry the meat pieces with low fire for 5 minutes, and cook a spoonful of white wine when frying, so that the white wine will stir-fry until it volatilizes, otherwise the lean meat will harden, fry the meat pieces until golden brown, pour out the excess oil, add the prepared spices and ginger slices, and then add the pork belly.

3. Then add the fried sugar color, add a proper amount of soy sauce and soy sauce, stir-fry evenly, stir-fry the pork belly and color it, pour in the previously cooked broth, and bring it to a boil.

4. After the water is boiled, add 2 grams of white sugar and a little pepper, then add chopped green onion, turn to low heat and plunge the cooked quail eggs into the pot, then cover and stew for 60 minutes, and cook the pork belly until it tastes delicious.

5. When cooking for 50 minutes, add appropriate amount of salt, remove onion and ginger slices, take out quail eggs and put them on a plate, then cook the soup with medium and small torches until it is thick, and finally dry the soup out of the pot. Made into fat but not greasy braised pork. Friends who feel that they have an appetite should quickly collect it and try it!

Tips

(1) Stir-fried meat and stew need hot water, and chop the meat with cold water.

2 You can add more boiling water when stewing, and the meat will be hard if it is less.

Stir-fried with white wine, lean meat won't burn wood, it's delicious.

④ Adding quail eggs can increase the flavor of natural protein.

⑤ Turn on a small fire in the process of stewing, the meat will be hard in the fire, and then turn on the fire when the juice is finally collected.

⑥ Braised pork with some sugar is more perishable. Don't put the salt too early, just put it when it is out of the pot, and the early meat will be hard.