Ingredients: 2 pounds of pork belly

Accessories: 2 small red peppers, a little barbecued pork sauce, star anise, a little bay leaves, a little salad oil, 2 garlic, 3 garlic cloves, Seven pieces of rock sugar, a little cooking wine, a little light soy sauce, a little dark soy sauce, three slices of ginger, a little MSG

How to make braised pork in a private house

1. Prepare the accessories

2. Wash the pork belly and scrape the surface of the skin with a knife to remove any remaining dirt on the surface.

3. Put water in the pot to cover the pork belly, add ginger, garlic, cooking wine, and bring to a boil over high heat. After boiling, cook for 5 to 10 minutes. Remove the meat after breaking it.

4. Wash the cooked meat with clean water again (clean and cool down), then use a filter to filter the floating objects in the water used to cook the meat, and keep the remaining oil and water for later use. If the oil and water are too dirty, Don't use it, maybe it wasn't cleaned before.

5. Cut the pork belly into pieces. The meat with fat and lean meat is the most delicious. (If you find that the inside of the meat layer is not boiled, you can add some water and cook it again, or use You can also soak it in boiling water)

6. Put oil in the pot, turn to medium heat, add ginger, garlic, and small red pepper after 6 minutes of heat. After 3 to 5 seconds, put the cut pork belly into the pot. Medium, turn up the heat and stir-fry (add the pork belly and add a little garlic and chili pepper into the pot)

7. Stir-fry for one minute, add cooking wine (yellow wine is more fragrant), stir-fry for a while, and put Add two tablespoons of barbecued pork sauce, stir-fry a few times, add light soy sauce, stir-fry for a while, add dark soy sauce and continue stir-frying. When the fat is oily, add a spoonful of salt, and stir-fry for a while. (This process of stir-frying depends on individual circumstances. You will gain experience after doing it a few times. If there is slight sticking to the pan during the process, add a little oil and water that was filtered earlier)

8. Stir-fry is completed. Finally, add the previously filtered oil and water to cover the meat, add star anise and bay leaves (not too much, as too much of these ingredients will cover up the original flavor of the meat), turn up the heat and simmer. (When putting in the filtered oil and water, check the temperature of the oil and water. It will not be too hot. Low temperature is good. If it is too hot, add cold water and mix it. If the temperature is about the same, do not use cold water. The main purpose of warm water is to make the color of the meat much better.)

9. Observe the water level. When the water level (soup) reaches about the middle and lower layers of the meat, turn the meat, then add the previously filtered oil and water (still need warm water), submerge the meat, and then add rock sugar. , adjust the heat to medium-low and continue to simmer.

10. After simmering for a period of time, check the water level again. When it reaches the middle and lower layers of the meat, add the filtered oil and water again until it is level with the meat. Add a few pieces of rock sugar and lower the heat to simmer. cook.

11. Before adding water in the previous step, dip some chopsticks into the soup to test the saltiness and whether the meat is too sweet. Add more if your personal taste is too weak (basically not bland). A little salt and sugar, no need to add salt or rock sugar if not needed.

12. During the third stewing process, pay attention to the water level. When the water level reaches the middle level, try to poke the meat with chopsticks. You can also try eating it directly to see if the lean meat is rotten and sticky. If the lean meat is not rotten, cook it for a while longer. Taste it again when the water level is lower. If it is not rotten, add a little more oil and water and continue to simmer (it will basically be rotten by this time. The situation depends on the actual situation and personal preference. Judging the taste), if the lean meat is rotten or meets your preference

13. If the lean meat is rotten or meets your preference, boil the water over high heat until the middle and lower layers collect the juice (like If it is juicy, it depends on your personal taste to decide whether to continue cooking). When the soup is gone, add MSG and stir it. After a few dozen seconds, you can eat the pot.