The preparation method of braised pork is as follows:
Pork belly: 500g, chives: 1, rock sugar: appropriate amount, dried red pepper: 6, ginger slices: 4, star anise: 3, fragrant leaves: 4, salt: 1 spoon, monosodium glutamate: 1/2 spoon, and cooking wine: appropriate amount.
1. Wash pork belly and cut into pieces, as shown in the following figure:
2. Put the chopped pork belly into the cold water in the pot, add the ginger slices and pour the appropriate amount of cooking wine. After the fire boils, simmer gently and skim off the floating foam. Take out the drained water and put it on a plate for later use, as shown in the following figure:
3. Put the drained pork belly into a pot without water and oil, and stir fry with low heat, as shown in the following figure:
4. Stir-fry pork belly with low fire until the surface is golden, and a lot of oil appears at the bottom of the pot. Then, the pork belly is served on the table, and the oil in the pot should not be poured out, as shown below:
5. Heat the oil from the pan, then turn to low heat, add a proper amount of crystal sugar, and stir with a shovel until the caramel color is obvious, as shown below:
6. Then pour in the fried pork belly and stir-fry until the pork belly is even and caramelization, as shown in the following figure:
7. Add shallots, star anise, fragrant leaves and dried red peppers and stir-fry until fragrant, as shown below:
8. Pour in a proper amount of soy sauce and soy sauce for coloring, and stir-fry until each pork belly is evenly colored, as shown in the following figure:
9. Add the right amount of water until the pork belly is completely gone. Cover the pot and simmer, as shown below:
10, stew for about 40 minutes, and you can see that the soup is obviously less. At this time, add 1 tbsp salt and start collecting juice over high fire, as shown below:
1 1. Don't take all the soup, just leave a little, and add half a spoonful of monosodium glutamate before cooking, as shown below:
12, after the pot is completed, as shown in the following figure: