I believe everyone has eaten braised pork, and the way to eat it is the same, but there are many ways to make it. So, which method makes the most delicious food? Today, Brother Dong used our Northeastern home cooking method to make a large braised pork slices, which we also call braised pork. Before cooking the meat, be sure to choose three layers of fat and lean pork belly. Do not add dark soy sauce before and after putting it in the pot, but you can add a little beer and good black tea. The large braised pork slices made in this way are fat but not greasy, melting in your mouth, and even the elderly without teeth can enjoy it.

Since sharing the braised pork trotters last week, I have had the urge to eat meat again in a few days. Whenever I eat, I see meat all over the table, either braised or stewed. It seems that I didn't eat enough of the braised pig's trotters a few days ago. Think about it, people can't be too proud of themselves. I got up early the next day and went to the morning market to buy 2 pounds of pork belly. This time I am going to make a dish that our family of five likes to eat, braised pork belly slices. I will share it with you for your reference!

The braised pork slices made in this way are sweet and soft, and even the elderly without teeth can eat it. This time I made 2 kilograms. When it was served, the elderly and children rushed to eat it, but I didn't let them eat more. The two of us ate it all, feeling that it was not enough. The following is a breakdown of the specific steps for making large pork belly slices.

Time: 60 points Kitchen experience: zero basics Weight: 5 servings Cost: 61 yuan

Ingredients and seasonings required: ? 2 pounds of pork belly, half a green onion, small pieces of ginger , a few star anise, 2 bay leaves, an appropriate amount of cumin, 5 grams of light soy sauce, an appropriate amount of rock sugar

Note: The seasonings may be increased or decreased according to personal preference and family members

One , Ingredients preparation:

Rinse the pork belly that cost me 61 yuan several times with water, then cut it into large thick slices, the thickness of the slices can be 5 to 1 cm.

Pour water into the pot, pour the cold water into the chopped pork belly, add onion, ginger and cooking wine. Turn up the heat and bring the water to a boil, stir with a slotted spoon, wait until the meat changes color, remove and wash with warm water to remove blood and set aside.

2. Braised process:

1. Open the pot again and light the fire. Pour an appropriate amount of cooking oil into the pot. Add an appropriate amount of rock sugar to the hot pot and cold oil and stir-fry over low heat until it is completely melted. One percent caramel color. Add the blanched pork belly and stir-fry over low heat until the pork belly changes color.

2. Add onions, ginger, star anise, bay leaves, and seedlings. If you like spicy food, add a few dried red chili peppers and continue to stir-fry for a few times. Add light soy sauce and oyster sauce and stir-fry evenly.

3. Finally, pour a large bowl of boiling water, cover the pot and simmer for 40 minutes.

4. After the meat is completely soft and rotten, we add 3 grams of edible salt, reduce the juice over high heat and complete the whole process of braised large meat slices.

In this way, a sweet and soft braised pork slice is ready. Once you take a bite, it will be fragrant and plump but not greasy. I believe it is one of everyone’s favorite delicacies. As someone who often goes to the kitchen, try it when you have time and enjoy this delicious dish with your family.