Slice onion, ginger and garlic.

2

After washing the rapeseed, trim the leaves. After trimming, it will look good when cooked. Cut the rapeseed in half. Add water to the pot, add 2 grams of salad oil, 1 gram of salt, and simmer the rapeseed to surround the edges.

3

Burn the pork belly skin until golden brown (in order to better remove the pig hair).

4

Wash the pork belly with steel wool, put it into a pot with water, and cook for 10 minutes until chopsticks can be inserted, then remove and control the water for later use.

5

After the pork belly has cooled, cut it into 2 cm square pieces.

6

Put 30 grams of salad oil in the pot, heat the oil to 70% heat, add the pork belly slices and stir-fry over high heat.

7

Pour out the stir-fried oil.

8

Use the remaining oil and continue to heat until it is 70% hot. Add 10 grams each of onion, ginger, and garlic, two bay leaves, 2 star anise, 20 grams of cooking wine, and red yeast rice. 5 grams of rice. (Tips: If there is no red yeast rice, fry the sugar color. The method for frying the sugar color is as follows: put a little oil in the pot and heat it over low heat. When the oil temperature reaches 70%, add 20g of sugar and start frying the sugar color. Tips for frying the sugar color. : Stir-fry slowly with less oil and low heat, stir-fry the sugar until jujube red, turn up the heat, add the stir-fried pork belly, then add the above seasonings)

9

Add appropriate amount of water Cover the pork belly, add 6 pieces of rock sugar, 3 grams of MSG, 4 grams of salt, 3 grams of chicken powder, 10 grams of light soy sauce, 10 grams of dark soy sauce, simmer over low heat for 45 minutes, then reduce the juice over high heat.

10

Put out the braised pork and surround it with cooked rapeseed.

The braised pork made by many people is too greasy, the color and appearance are not good, and the appetite is lost at a glance. So how can we make this dish red and shiny, rich in flavor, fat but not greasy? Let me share with you my experience and skills in making home-cooked braised pork.

Homestyle Braised Pork

Ingredients: Pork belly with skin, ginger, bay leaf, cinnamon, red pepper, star anise, Sichuan peppercorns

Seasoning: salt, chicken Powder, pepper, rock sugar, bean paste, cooking wine, beer

First prepare about a pound of pork belly with skin, then put the skin side down into a hot wok, and sear the residue on the pork of pig hair.

When the pig skin is browned, place it in a basin and clean it.

Then put it on the cutting board, cut it into long strips first, then cut it into cubes, and put it on a plate for later use.

Prepare a small piece of ginger, cut it into slices and put it in a basin. Cut half a green onion into sections and put it in a basin with the ginger slices. Then add bay leaves, cinnamon bark and red pepper. Appropriate amounts of star anise and Chinese prickly ash.

Prepare a small basin and add 20 grams of rock sugar.

After all the ingredients are ready, we start the next step.

Boil water in a pot, add pork under cold water, this can better separate the blood in the pork, and then add a little cooking wine to remove the fishy smell of the pork.

Turn on high heat and bring the water to a boil. After the water boils, use a spoon to skim off the floating residue, change to medium heat and simmer for about three minutes, then remove and control the water.

In another pot, add a little cooking oil, put in the meat pieces, and stir-fry over low heat until the fat inside the meat pieces is stir-fried. This can avoid the braised pork being too greasy and causing fat to appear in the meat. After oiling, pour the meat pieces into a colander to drain the oil.

Add a little base oil into the pot, pour in the rock sugar, gently break it with a spoon, stir-fry until it dissolves, stir-fry until the sugar juice turns from white to reddish brown, remove the pot from the heat , pour in the meat pieces.

Add the prepared aniseed ingredients, stir-fry a few times, stir-fry until fragrant, add 3 grams of bean paste, stir-fry out the red oil, pour a little cooking wine from the side of the pot, and use the evaporation of the pot gas to bring out the aroma. To remove part of the fishy smell of pork, add a little water and a can of beer. Adding beer can remove the fishy smell and increase the aroma.

Add appropriate amounts of salt, chicken powder, and pepper, add appropriate amounts of water, turn on high heat and bring the soup to a boil, then pour the meat pieces and soup into the casserole, and cover the pot. Simmer for about 45 minutes to make the meat more flavorful. You can also use a pressure cooker to simmer for 25 minutes at home.

After waiting for 45 minutes, turn off the heat, pour the meat and soup into the wok, pick out the aniseed ingredients, continue to cook on high heat for about three minutes, slowly thicken the soup, and then Add a little water starch to make the soup richer and thicker. Stir-fry briefly, then turn off the heat and put it into a plate. Add a little more soup and put a green vegetable on it for garnish.

Okay, this very delicious home-cooked braised pork is ready. It is a hard dish when it is served to the table. Try it when you have time.