Raw materials: pork belly

Ingredients: onion, ginger, crystal sugar, Amomum tsaoko, bay leaf, star anise, dried tangerine peel, dried hawthorn, fermented milk, glutinous rice, Redmi, osmanthus fragrans, soy sauce and salt.

2. Cooking method step 1: Turn the pork belly white.

If you eat at home, you will be better for yourself. Choose flowers and good meat, five flowers and three layers, and meet each other fat and thin.

Now let's take the braised pork cooked by grandma as the first step to relieve the greasy feeling.

Cut the pork belly into big pieces, don't use a knife, and boil the water in the pot. After the water is boiled, put the pork belly in a pot and blanch it 15 minutes or so to remove some oil. Another function of blanching is to promote the formation of pork belly. Pork belly is cut irregularly, and then cut into pieces after blanching, and the size of the meat pieces will be the same.

Add onion and ginger slices into the pot, and pour a proper amount of cooking wine to remove the fishy smell.

Take out the cooked pork belly, rinse it with clear water and cut it into cubes for later use.

Step 2: Stir-fry pork belly

Turn on the fire, don't add oil to the pot, heat the pot, pour the pork belly slices into the pot, and then fry it directly. Stir fry for three to five minutes. Thin? Pork belly This is the second step to remove greasy pork belly. Stir-fry the pork belly until it is fat, and the fat to be separated will fry the two sides of the meat into a yellowish color.

Step 3: Boil sugar.

Put half a bowl of water in the pot and put rock sugar according to your own taste. The taste of meat will be very rich and bright.

Stir the fire with a spoon constantly. When the rock sugar is completely melted, turn off the fire slightly in Huang's pot, add a small amount of boiling water, stir well and remove it for use.

Step 4: Stew pork belly

Pick up the casserole and put the bamboo gr on the bottom of the pot. This is what we talked about before. Then fire, pour the cooked sugar juice into the casserole. Spread slices of onion and ginger on the bamboo grate, and pat the grass fruit with a knife to remove seeds. Because the seeds are bitter, they are put into the pot. Then add the ingredients of fragrant leaves, star anise, dried tangerine peel and hawthorn slices in turn. Dried hawthorn slices.

Pour the fried pork belly into the casserole. Start seasoning and pour the right amount of fermented milk to play the role of seasoning and coloring. Three spoonfuls of fermented grains and one spoonful of yellow wine are the third step.

The next key ingredient in color matching is red yeast rice. Monascus water and monascus rice are boiled together, which belongs to natural pigment and is beneficial to human body. Using the water color of red yeast rice can solve the trouble that the color of fried sugar is not easy to control.

Add appropriate amount of soy sauce and half a spoonful of chicken powder to freshen up, add salt, cover the pot and stew for one hour.

As an improved version of grandma's braised pork with different flavors, there is also an ingredient-osmanthus. Osmanthus fragrans is fresh and fragrant. Osmanthus fragrans also has the effects of warming stomach, calming liver, promoting fluid production, resolving phlegm and relieving cough. When collecting juice, put a pinch of dried osmanthus into the pot. When sweet-scented osmanthus enters the pot, we should grasp two points, one is timing, and the other is quantity. First, don't put it too early, because it is too early to put osmanthus fragrance.

After collecting the juice, turn off the heat and take out the pot.