Material: pork belly 1000g.
Accessories: onion ginger 15g, star anise 2, fragrant leaves 1g, pepper 2g, fennel 2g, brown sugar 10g, soy sauce 30ml, dried hawthorn 3g, cooking wine 20ml, fermented bean curd1g.
The practice of braised pork
1. Burn the skin with a spray gun first.
Then soak the meat in cold water for a while, then take it out and scrape off the black things with a knife and clean it.
3. Cut the pork belly into small pieces.
4. Prepare onion ginger, fragrant leaves, aniseed, pepper and fennel (spices are packed in seasoning boxes).
5. Prepare a piece of fermented bean curd and mash it.
6. The cast iron pan burns very hot.
7. Put the cut meat directly into the dry frying without oil until the pork belly is fried in oil.
8. Then add brown sugar and continue to stir fry.
9. Cook the cooking wine and stir fry for a while.
10. Add soy sauce and continue to stir fry.
1 1. Add sufu blocks.
12. Add onion ginger and seasoning box.
13. Just add boiling water until the meat is uniform.
14. Add a few slices of dried hawthorn.
15. After the water boils, open the lid and cook 15 minutes.
16. Cover and stew for about 40 minutes.
17. When you see that the soup is almost finished, add salt and stew for a while, and the soup is almost out of the pot.
Second, steamed braised pork
material
pork belly
500 grams, cooking wine
100ml, 3ml soy sauce, rock sugar.
6g, salt 3 g.
The practice of braising pork (steaming plate)
1, 500g pork belly is cut into 2cm square, mixed with 100ml cooking wine and water, soaked for15min, and then rinsed and drained;
2. Put soy sauce and rock sugar into a wok and heat until the rock sugar melts, then turn off the fire; Mix pork belly with braised sauce, add appropriate amount of salt and marinate for half an hour to color the meat;
3. Put the meat into a bowl of moderate size and depth; In the inner container of the rice cooker, add water one-third of the height of the bowl, put the bowl and pork belly together, cover it, and cook it according to the cooking procedure for about 1 hour.