Ingredients: Pork belly (1.5 Jin) 800g old rock sugar 8- 10 Shaoxing flower carving 2 stir-fried spoons, 2 tablespoons soy sauce 2 tablespoons ginger (sliced) 2-3 pieces of dried Chili 2 pieces of boiling water (two bowls) 2 pieces of star anise 2 pieces of galangal 2-3 pieces of cinnamon (a small piece).
Practice process 1, selecting pork belly first, the learning process is very important, which directly depends on the taste of the finished braised pork. Generally, I will choose fat and thin streaky pork. Many people use hind leg meat. I feel very greasy, so I won't choose it easily ... it's very ripe, a little firewood, and fat and thin are the most suitable.
2. After cutting into pieces, directly put it into a wok and fry until all sides are golden. In the process of frying, each piece needs to be fried against the bottom pot to completely lock the juice. Many people like perm. It is very easy to harden after blanching, and the juice in the meat is boiled out, losing the delicate taste of braised pork. My personal habits are different, and I don't drown in practice. Deep-fried and served at the back.
3. Don't pour the oil out of the pot, add the old rock sugar, stir-fry until it is slightly bright red, and then pour the fried pork belly into the stir-fry (the fried rock sugar is slightly bright red, which used to be very bitter). Stir-fry ginger slices and star anise leaves again, and add yellow Shaoxing flower carving to remove fishy smell and improve taste. If there is no Shaoxing flower carving, use rice wine or yellow wine instead. )
4. Add soy sauce and soy sauce seasoning (no salt is added in the whole process, because there is already salt in soy sauce and soy sauce, and the brands of soy sauce and soy sauce can be based on their common well-known brands. I use blue sky and blue sky, and braised pork also has sauce and soy sauce. Personally, I feel that the salt in it is not good to comment or get used to my own practice. Soy sauce and soy sauce can be added by myself.
5, add boiling water to cover, simmer for 40 to 60 minutes. Another way is to add rice wine or a whole bottle of Shaoxing carved flowers directly without boiling water, depending on your own taste. ) The reason why boiled water is added without cold water is because the meat will shrink when it touches cold water, and braised pork will have the smell of firewood, which is not tender. The amount of water should not exceed the amount of meat. It is very easy to stew without water for a long time. Water and oil are separated, and it tastes a little greasy. It doesn't matter how many people there are, they can still cook until they are fried. But not too much ~
6. Finally, the juice can be collected by fire. Because there is sugar in the juice, the juice is sticky. When it is popular, stir while frying sugar. Remember, frying sugar is not frying dry, and the meat that is too dry is easy to get more and more firewood. Braised pork is not hot, no oil and no salt. The meat is tender, crisp, rotten, sweet but not greasy, and the color is white and red. Then you can also have a look at it at home.