condiments

Pork belly 540 grams

condiments

Onion 1 root

5 slices of ginger

3 tablespoons yellow wine

4 tablespoons soy sauce

Salt 1 spoon

60 grams of rock sugar

Vanilla leaf 1 tablet

Proper amount of water

A little peanut oil

The practice of braised pork

1.

Peel and slice ginger. Wash shallots, drain and cut into sections. Put the rock sugar aside for later use.

2.

Cut the pork belly into 3-4cm chunks and blanch it in a pot.

3.

After the fire boils, take out the meat, then wash it thoroughly with hot water and drain it for later use.

4.

Heat a wok, put a little oil in it, pour in pork belly pieces, and fry pork belly on all sides in medium heat until the oil comes out, which takes about 4-5 minutes.

5.

Take out the pot and put it on the plate.

6.

On another fire, preheat the pot on the lowest fire, put the onion and ginger under it, and transfer the fried pork belly to the casserole.

7.

Add fragrant leaves and yellow wine.

8.

Add fragrant leaves and yellow wine, and then pour in appropriate amount of boiling water, so that the soup can basically immerse the pork belly.

9.

Cover and stew for about an hour.

10.

After one hour, pour the soy sauce and salt into the pot, take out the cooked onions and ginger, cover them, and turn to medium (high) heat to collect the juice.

1 1.

After about 20 minutes, when the soup becomes sticky and frothy, turn off the heat.

Cooking skills 1, blanched pork belly should be washed with hot water to keep the meat soft;

2. Don't add oil when frying meat, because pork belly will give out oil;

3, soy sauce should not be too early, wait for a slow stew for an hour, and then cook the meat soft.

I hope my answer is helpful to you.