material
Pork belly 1 kg,
Accessories: onion (cut), garlic (whole petal), ginger, pepper, fennel, cinnamon, dried pepper, dried tangerine peel, fragrant leaves, star anise,
Seasoning: white sugar, salt, chicken essence, cooking wine, aged vinegar and soy sauce.
working methods
1. Pork belly cut into 1 cm square, preferably with skin.
2. Put oil in the pan, heat it, add sugar, stir-fry until it bubbles, pour in the cut meat and accessories, and stir-fry for 1 min.
3. Add appropriate seasonings according to personal taste: salted salt, chicken essence, cooking wine, aged vinegar and soy sauce. Finally, add water to drown the meat and boil it.
4. After the fire is boiled, turn to low heat, cover the pot and cook for 1 hour until the soup is thick. Open the fire to collect the soup, and constantly turn it over with a shovel to avoid the dry pot. When the soup is collected quickly, you can turn off the fire and stew.
Braised pork cooked by ordinary methods is as follows:
material
500g of pork belly, 30g of onion, 20g of ginger, 20g of garlic, 5g of star anise, 5g of pepper, 5g of cinnamon, 4g of salt, 0/5g of sugar/kloc-,20g of soy sauce, 20g of cooking wine, proper amount of clean water and a little of cooking oil.
working methods
1. Pork belly is washed and cut into 4cm square pieces for later use.
2. Cut the onion into large sections, slice the ginger and peel the garlic for later use.
3. Seal the bags of star anise, pepper and cinnamon with gauze for later use.
4. Make a little oil in the pot. When the oil is cold, add sugar and stir fry slowly with a shovel.
When the sugar in the pot turns dark red, cook the soy sauce and cut the pork belly.
6. Stir-fry the pork belly until the sugar color is evenly wrapped and slightly oily.
7. Add warm water of about 60 degrees until the meat has just passed.
8. Cook the wine, put it in the spice bag, and then fire.
9. Cover and simmer slowly until the pork belly is cooked.
10, add salt and a little sugar to taste, and then continue to stew until the pork belly is soft and tasty.
1 1, pick up the spice bag, and the soup is red and thick after the fire.