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How to cook and eat the family version of braised pork is simple and illustrated.
foodstuff

Ingredients

pork belly

400g

sheet jelly (made from bean or sweet potato starch)

100g

ingredients

oil

of appropriate amount

salt

of appropriate amount

dark soy sauce

of appropriate amount

crystal sugar

of appropriate amount

eight angles

1 piece

Chinese hard liquor

of appropriate amount

scallion

of appropriate amount

ginger

of appropriate amount

step

1. Prepare raw materials

2. Cut the pork belly into pieces, clean it in clear water for later use, and soak the vermicelli in cold water until soft.

3. put a little oil in the iron pot, just a little oil, and add pork belly.

4. Stir-fry slowly over low heat

You can see that there is a little more oil in the pot, that is, the fat of the pork belly itself is dissolved, which can reduce the greasy feeling.

6. When most of the fat oil comes out and the meat turns yellow slightly, pour the oil out of the pot and add a spoonful of white wine.

7. Add soy sauce, stir-fry and color

8. Add half a pot of hot water

9. Add onion and ginger, and add one star anise.

10. Bring the fire to a boil and simmer it.

1 1. Add some rock sugar to taste.

12. Wait until the meat is stewed to medium-ripe.

13. Add a little salt to taste.

14. Put the soaked vermicelli in

15. Simmer over low heat.

16. When the meat is cooked and rotten and the vermicelli is transparent, the soup can be taken out after it is tightened.

Tips

1, the bought pork belly can only be used for cooking after it is cleaned.

2. The vermicelli must not be scalded with boiling water, but only soaked in cold water, so that the stewed vermicelli is not sticky even if it is cold. It is best to use pure mung bean vermicelli, which has a good taste and is more tough and not easy to break.

3. Use a small fire to remove the fat from the pork belly, and the braised pork is not greasy. Adding white wine can remove the fishy smell and refresh it.

4. The water added to the meat must be hot water, which expands with heat and contracts with cold, otherwise the meat will be hard. Adding a little rock sugar will not only make the taste softer, but also make the color look good.