Speaking of braised pork, there’s nothing I don’t love. It’s attractive in color, melts in your mouth, fat but not greasy, and goes great with rice. I can eat three bowls of rice every time I have braised pork, hahahaha.

This braised pork is simple to make and can be easily mastered even if you have never cooked before.

Braised Pork Ingredients Preparation: Pork belly, star anise, ginger, rock sugar, white vinegar, cooking wine, aged.

Specific steps for pumping and cooking oil: 1. Soak to remove the fishy smell: After washing the pork belly, soak it in warm water for 30 minutes. Add a little white vinegar to the water to quickly remove the fishy smell and blood from the pork.

After soaking, take it out and rinse it twice with water, cut it into 2 cm long and wide pieces, peel and slice the ginger.

2. Blanch and remove foam: Add pork belly, ginger slices and cooking wine under cold water. Boil the water over high heat. After the water is completely boiled, blanch for 3 minutes. During the blanch process, you must constantly skim off the foam and skim it clean. Blanch it well.

Then take out the pork belly and drain the water.

3. Fry the sugar color: Heat the pot first, then pour in an appropriate amount of cooking oil, turn the oil to low heat, add rock sugar and stir-fry.

Stir-fry over low heat until the rock sugar melts completely and starts to bubble. When the color turns red, the sugar is ready.

4. Color the pork belly: Pour in the blanched pork belly and stir-fry quickly over medium heat until the surface of the pork belly is evenly coated with sugar color. After frying evenly, pour in 30 ml of dark soy sauce and continue to stir-fry for secondary coloring.

5. After the pork belly is nicely colored, pour the beer into the pot and turn to high heat and bring to a boil.

6. Transfer and stew: After the water boils, pour the pork belly together with the soup into a stew pot (a casserole is better), add the star anise and remaining ginger slices, cover and simmer over low heat for 1 hour.

7. Stew until chopsticks can be easily inserted into the meat. Remove the star anise and ginger slices and discard them. Use high heat to reduce the juice. Wait until the soup thickens and serve.

Food | Home-style braised pork, the pieces are soft and juicy, fat but not greasy, delicious and satisfying." img_height="661" img_width="1080" data-src="//imgq8.q578.com/ef/0504

/57336ce5dc2f2482.jpg" src="/a2020/img/data-img.jpg"> Tips: 1. Soak the pork belly in warm water and white vinegar, which can remove the fishy smell and odor and ensure a mellow taste. 2. If you want the pork belly to be delicious

For a softer taste, you can add a few pieces of hawthorn to the stew pot. Hawthorn can quickly soften the pork. 3. Braised pork belly with beer can not only remove the fishy smell, but also improve the freshness and tenderness.