Braised pork is a home-cooked dish that makes your mouth water just by looking at it. It is full of color, flavor and aroma. When I was a child, the braised pork made by my grandma was particularly delicious. Although it is gone now, the taste will never be forgotten. . To be honest, I haven’t eaten braised pork for more than half a year. It’s not that I don’t want to eat it, but pork is too expensive. Making braised pork is particularly meat-intensive. There are no vegetarian dishes in it. Making a plate of braised pork belly costs at least 30 yuan. My friends are coming over today, so I can eat something good. The braised pork is definitely indispensable. I welcome the chefs to give me advice on whether it is good or not.

Prepare ingredients

Pork belly, onion and ginger, cinnamon, bay leaves, star anise, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt

1. Make braised pork The meat should be fat and lean pork belly. The fat one will not be greasy, and the lean one will not be greasy. Clean the pork belly first and cut it into small pieces. Try to cut it as small as possible so that it will not be greasy.

2. Put the cut pork belly into a pot under cold water, add ginger slices and cooking wine to remove the smell, bring to a boil and cook for 5 minutes to cook out the blood foam and grease inside. After 5 minutes, take it out and use clean water. Rinse well and put into bowl.

3. Prepare some onions, ginger, cinnamon, bay leaves, and star anise. The next step is to fry the sugar color. Pour a little oil into the pot and add either rock sugar or white sugar. First fry the rock sugar over low heat. After the rock sugar has melted, continue to stir-fry over low heat until it turns light brown. The heat must not be too high, otherwise it will become bitter when fried.

4. After frying, pour an appropriate amount of boiling water and continue frying for 2 minutes. Put the fried sugar color into a bowl and set aside.

5. Heat the oil in the pot again, add the spices and stir-fry until fragrant, then add the pork belly, stir-fry the excess water on the surface, add an appropriate amount of light soy sauce, a little dark soy sauce to color, then pour in and stir-fry. candy color.

6. After stir-frying, pour in an appropriate amount of boiling water. Be sure to pour boiling or hot water during the stew process. Cold water will make the meat shrink and become tighter, which will make it taste woody. Close the lid and use low heat. Simmer for 1 hour.

7. After 1 hour, pick out the aniseed ingredients and add a little salt to taste. It is best to add salt to the stewed meat 10 minutes before taking it out of the pot. If you put it in too early, the meat will burn. Finally, just heat it up to reduce the juice.

8. Placing vegetables under the plate can relieve greasiness and make it more appetizing. The braised pork made this way is bright red in color, fat but not greasy, and melts in your mouth.

Summary of techniques

1. If you don’t like too sweet taste, you can add less rock sugar or use dark soy sauce instead.

2. The water must be heated or boiled during the stewing process to prevent the meat from turning into wood.