Braised pork is a very famous popular dish. Generally, the best pork belly is selected as the main ingredient (the so-called good pork belly should be well-organized, and generally five layers are better, hence the name "pork belly"). Some people like to eat lean meat because it is chewy, some people like to eat fat meat because it smells delicious, some people think it is hard to chew, some people think it is greasy and difficult to swallow, but only braised pork can be used. The so-called dish has its own methods according to different regions and personal tastes. Today, this braised pork shared by Xiao Kai is easy to learn and soft to taste. Let's start making it!

prepare ingredients and accessories

5g of pork belly, 8 quail eggs cooked and peeled for each use, 1 handful of rock sugar, 2g of ginger sliced, a few shallots sliced, 4g of cooking wine, 2 star anise, 2 small pieces of cinnamon, 2 slices of fragrant leaves and a few green peppers.

cook the meat

Add a proper amount of water to the pot, clean the pork belly, put it in the pot with cold water, add a few slices of ginger, cooking wine and shallots, and bring the water to a boil for about 15 minutes.

Stir-fry the sugar color

Stir-fry the sugar color in cook the meat, add the crystal sugar and appropriate amount of water to another pot, first boil the crystal sugar on a small torch to melt, then cook the sugar color on a medium torch until it turns slightly yellow, turn to a small torch to cook the brown color, add a little boiled water, and then turn off the fire and pour it into a bowl for later use.

How to make it

1. After the pork belly is cooked, skim off the floating foam in the pot, take it out and put it in cold water to cool down, so as to prevent oil explosion during frying. After the pork belly is cooled thoroughly, cut it into small pieces and control the water for later use. Don't keep cook the meat's soup upside down for later use.

2. Heat the pan, add an appropriate amount of oil pan, pour out the hot oil after sliding the pan, then pour in the cut meat pieces, stir-fry the meat pieces with a small fire for 5 minutes, and cook a spoonful of white wine when frying, so that the white wine will evaporate, and the frying time will not be too long, otherwise the lean meat will become hard. Fry the meat pieces until golden brown, pour out the excess oil, and add the prepared spices and ginger slices.

3. Then add the fried sugar color, add a proper amount of soy sauce and soy sauce, stir-fry evenly, stir-fry the pork belly and color it, pour in the broth cooked before, and bring it to a boil over high heat.

4. After the water boils, add 2g of white sugar and a little pepper, then add the chopped green onion, turn to low heat, put the cooked quail eggs into the pot, then cover and stew for 6min, and cook the pork belly until it tastes delicious.

5. When it is boiled for 5 minutes, add appropriate amount of salt, remove the onion and ginger slices, remove the quail eggs and put them on a plate, then boil the soup with medium and small torches until it is thick, and finally, dry the soup and take it out of the pot. A fat but not greasy braised pork is made. Friends who feel appetite hurry to collect and try it!

Tips

① For the fried meat, heat the water when stewing, and the meat will burn with cold water.

② When stewing, you can add more boiling water, and if you add less meat, it will be hard.

③ Stir-fry with white wine. Lean meat won't burn wood, so it's delicious.

④ adding quail eggs can increase the natural protein for umami flavor.

⑤ turn on a small fire during the stewing process, because the meat will be hard when the fire is big, and then turn on a big fire when the juice is finally collected.

⑥ Adding sugar to the meat is more likely to rot. Don't put the salt too early, just put it as soon as it is out of the pot, and the early meat will be hard.