First, you need to prepare the ingredients:? Prepare fresh pork belly1000g, peanut oil, crystal sugar, cooking wine, Nande seasoning, pepper, aniseed, incense, cinnamon, hawthorn slices, dried tangerine peel, red wine or tomato sauce, dried red pepper, onion, ginger, etc.
Second, practice:
1, pork belly is washed and cut into 2 cm cubes.
2. Boil the meat in a cold water pot. Take it out to dry.
3. Wash and dry stainless steel pot, add proper amount of peanut oil to heat it, add 50g of rock sugar to melt it, and after foaming, quickly pour the blanched pork belly pieces, stir-fry and color it. At the same time, turn off the fire to prevent the sugar juice from burning, pour in the cooking wine, turn to medium heat, add a proper amount of Nande seasoning, continue to stir fry, add ginger slices and shallots, and add peppers and onions. Cover the pot, turn off the fire after 10 minutes, stew for 30 minutes, add a little iodized salt, continue stewing for 30 minutes, and take out cinnamon and seasoning box (or seasoning package). Stew lightly and stir fry lightly, don't break the meat. Collect the juice (leave some soup). The red and bright braised pork is ready.
There are many ways to braise pork. Don't stick to one way. Let me share another method of braising pork.
The first step, of course, is to buy meat. Braised pork should be cooked with pork belly, and the fat part can soften the taste of meat. Choose the appropriate proportion of pork belly according to personal preference.
The second step is to prepare auxiliary materials and ingredients. Cut pork belly into small pieces, then prepare a small amount of ginger and garlic slices, and a small amount of onion into chopped green onion. Other ingredients also need star anise, cinnamon, pepper and rock sugar, which are all used for seasoning. You can prepare quail eggs or boiled eggs if you have ingredients. Seasoning needs to prepare fresh soy sauce, soy sauce and salt.
Step three, cook the meat. Prepare a pot of water and boil it. Boil chopped pork belly in a pot for three minutes. Not too long. Cook until the meat turns white, then take it out and put it in a bowl. Boiling pork belly with clear water can also remove some oil from the meat, so that the meat will not feel too greasy.
The fourth step is to stir-fry the meat in the oil pan. Pour a small amount of oil into the pot, remember that you must not put any more oil, because the pork belly will still get oil after stir-frying. After the oil is heated, add rock sugar, star anise, pepper and cinnamon, and stir-fry for a short time to give the fragrance of spices. When the rock sugar is completely melted and the oil is sticky, add the freshly cooked pork belly and stir-fry for five minutes until the pork belly is golden yellow. In the process of stir-frying, add fresh soy sauce, soy sauce, salt and cooking wine, and don't put too much soy sauce, which mainly plays the role of color matching.
Step 5, add water and simmer slowly. After stir-frying, add a certain amount of boiling water to the pot until the water has not passed the meat. You can add boiled eggs or quail eggs according to your personal preference. In order to make the eggs more tasty, you can stick a toothpick on the eggs a few times before cooking. Then pour all the contents of the pot into the casserole, turn to low heat and stew for half an hour to three quarters of an hour. Remember to stir every 5~ 10 minute when stewing.
Step 6, wait until the water in the casserole is slowly drained and the meat is dark red. Turn off the fire and sprinkle with chopped green onion, and you're done.