Today we make a home-cooked delicacy - braised pork. Braised pork is a well-known delicacy. Basically, it is loved by foodies from all over the world. When it comes to food, regardless of north or south, regardless of culture, and regardless of age, braised pork can be said to be eaten by everyone. In fact, the predecessor of braised pork is Dongpo pork, which is It was this great writer who promoted braised pork, which mainly uses pork belly. When choosing pork belly, it is best to choose fat and lean ones. Today I will introduce to you a new method. The pork belly made with this method is fat but not greasy, and tastes very authentic. The method is also very simple. If you learn this dish, you will definitely master a hard skill.

The following is the specific method. Let’s learn it together. Friends who are interested remember to collect and share it with everyone!

Braised Pork

Ingredients

500 grams of pork belly, five spoons of cooking wine, two spoons of oyster sauce, two spoons of dark soy sauce, half a green onion, four slices of ginger, dried Two chili peppers, three star anise, ten bay leaves, a small handful of cumin, two cinnamon bark, a small handful of Sichuan peppercorns, two tablespoons of rock sugar, one tablespoon of refined salt, and one tablespoon of chicken essence

Cooking steps< /p>

1. First freeze the pork belly in the refrigerator for half an hour. It is best to choose red and white pork belly. Cut the frozen pork belly into 1cm thick rectangular slices first.

2. Place the cut pork belly in a pot of cold water, pour 2 tablespoons of cooking wine into the pot to remove the fishy smell, cover the pot and cook over high heat.

3. After the fire comes to a boil, cook the pork belly for another 5 minutes, then take it out.

4. After taking it out, run the pork belly through cold water, then drain it and set aside.

5. Pour 2 tablespoons of oil, 2 tablespoons of cooking wine, and 2 tablespoons of soy sauce into the bowl, mix evenly, and marinate for 15 minutes to allow the pork belly to absorb the flavor.

6. During the marinating process of pork belly, prepare the ingredients, prepare green onion segments, peppercorns, cumin, cinnamon, bay leaves, star anise, ginger slices, and dried red pepper.

7. Grab a large handful of rock sugar and put it directly into the pot, add boiling water to cover the rock sugar, then turn on the heat, stir the rock sugar constantly, and simmer over low heat until the rock sugar turns maroon red.

8. Pour in the marinated pork belly for coloring, and stir evenly to mix the pork belly and sugar syrup evenly. Pour the remaining sauce in the bowl into the pot.

9. Pour the prepared ingredients into the pot, or wrap the aniseed in gauze and put it in the pot, add water to cover the pork belly, cover the pot, and steam over high heat.

10. After the braised pork is cooked, pick out the green onions, ginger, star anise, and bay leaves. If the color of the braised pork is light, you can add some more soy sauce and continue cooking over high heat.

11. Finally, add a little salt and chicken essence. If you like it sweeter, you can omit the salt, and then turn up the heat to reduce the juice.

A delicious braised pork is now out of the pot and on the plate. Friends who like it can try making it.