Ingredients?

500 grams of pork belly

1 green onion

5 slices of ginger

5 cloves of garlic

1 spoon of cooking wine

2 spoons of soy sauce

Adequate amount of rock sugar (white sugar)

Half spoon of oyster sauce

Salt Appropriate amount

An appropriate amount of chicken essence

One packet of spices

The following are the optional flavor groups:

Dried chili pepper

Dried mushrooms

Sausage

Sake/Beer

Xiangqi Sauce

Shopee

Boldly develop your imagination< /p>

How to make braised pork that is absolutely not greasy?

Wash the pork belly (do not blanch it) and cut it into mahjong pieces. Arrange them evenly in the pot and fry slowly over medium-low heat until the oil is released.

*About medium and small fires: The induction cooker I use switches between 800w and 300w. If you feel that the firepower is not enough, turn on 800w for a while. When the oil starts to collapse, turn off the low heat and slow down according to the temper of your own stove. Adjust slowly, and it will be easier to master if there is an open flame.

Keep turning over the meat to see if it changes color a little, then flip it over and fry the other side.

This step is very important and is the key to making this recipe not greasy, but it requires patience and takes about 30 minutes.

After frying in this way, the color of the finished product is also very beautiful, and there is no need to add dark soy sauce (I don’t have dark soy sauce at home, so I don’t buy it because I only use it a few times a year?)

Halfway through the frying You can see a lot of oil being forced out.

You can take it out when all sides are golden brown. Be careful not to over-fry, otherwise the meat will be very tough.

For less than a pound of meat, half a bowl of oil is produced.

Prepare the ingredients: Since there is no blanching, I added a few more slices of ginger to remove the smell.

Boil a pot of water

Prepare flavor ingredients

*Can be omitted. If you think the flavor of pork belly is too monotonous, you can add some ingredients to increase the flavor. I usually Dried mushrooms, sausages, dried shrimps, dried scallops and other similar things will be used.

Fried sugar color (Other recipes have very professional and detailed descriptions of the color of fried sugar, so I won’t go into details here.)

Add pork belly and ingredients and stir-fry until fragrant. Pour cooking wine and soy sauce around the edge of the pot and stir-fry evenly.

Add boiling water to cover the pork belly.

Add spice packet.

In order to save time, ready-made spice packets bought in supermarkets can be used, and friends who are tricky can mix their own spices.

Cut the flavor group into pieces and throw them into the pot. Pour in the water for soaking the mushrooms as well.

(It can be omitted, and other flavor group seasonings are also thrown in at this time.

Pour in the leftover Coke from the takeout order at noon (you can omit it)

< p>* Add beer, cola, etc. at this time. When adding cola, reduce the sugar appropriately. When adding beer, don’t add so much water. For sake, I usually put it in step 9. After adding the cooking wine, pour it along the edge of the pot and stir it. Stir-fry.

Simmer over low heat for more than an hour. When there is about this much soup left, taste it and add seasonings such as salt, chicken essence, and pepper.

Bring the juice to a boil over high heat. If you want it faster, add a little sauce (spicy sauce, peanut butter or sesame sauce all work wonders)

Sprinkle with sesame seeds and you’re ready to eat! !