Ingredients: 2000g pork belly.
Feed: pepper, star anise, fragrant leaves, clove, sugar, cooking wine, onion, cinnamon, tsaoko, soy sauce, salt, etc.
Suzhou gourmet wuduohua
Production steps of sushi braised pork 1
1, flush under the tap to wash away blood and dirt. Pull the belly of the pork belly into the pot and boil the water for about two or three minutes. Take out the pig's belly and wash the attached floating objects with hot water.
Step 2 of making Su's braised pork
2, put a little oil in the pot, stir-fry ginger, add sugar, put the washed meat in the pot, stir-fry for 4 weeks, the color is brown.
Step 3 of making Su-style braised pork
3. fry the four sides of the pork belly until it is slightly yellow.
The fourth step of making Soviet braised pork
4. Take the casserole and add water to make the water more. Try not to open the lid.
Step 5 of making Su-style braised pork
5. After the water is collected, put the remaining sugar oil into the pork belly and pot, and add pepper, star anise, fragrant leaves, clove, onion ginger, cinnamon, tsaoko, cooking wine, soy sauce, salt, etc. After boiling, you will boil.
Step 6 of making Su-style braised pork
6. Stew for about 2 to 3 hours.
Step 7 of making Su-style braised pork
7. I feel it's almost time. Open the casserole to see if the meat is cooked. The standard should be fat but not greasy. Tender meat is sweet.
The key to braised pork noodles is this mouth-watering piece of pork belly. The back of this big piece of braised pork is not simple. It must be carefully selected and contains ribs and cartilage. Cook with old wine until the meat is tender and boneless, and the lean meat is crisp and rotten. This bowl of braised pork noodles in front of your eyes is completely translucent, just like amber beeswax. First, immediately push the braised pork into the bottom of the bowl, and then smear the shredded ginger on the back of the noodles. You can see that the oil in the noodle soup is transpiration and getting hot.