Braised pork in Guangxi is delicious, but it is a bit complicated to make, and practices vary from place to place. This has been my daily practice for many years. I hope you can read it patiently. My answer is helpful to you.
The practice is as follows:
Ingredients. Ingredients: three layers of pork belly, betel nut taro. Ingredients: 2 star anise, 3 pieces of ginger, sufu 1 piece, soy sauce, salt, sugar, white vinegar, garlic sprout, cooking wine and dried tangerine peel.
The steps are as follows:
1. Scrape the diced pork belly and put it in the pot. Pour cold water into pork and add proper amount of salt, cooking wine and orange peel.
2. cook the meat. After the fire boils, turn to low heat and cook for about 20 minutes. You can dig into the skin with chopsticks and put it in a bowl.
3. Pierce the hole. Punch the skin with a drill or toothpick, and then apply soy sauce (or not).
4. Fried meat. Put 1-2 Jin of oil in the hot pot, first put the clean short steaming partition into the pot to prevent the skin from sticking to the pot, and then put the cold oil into the pork belly and fry it slowly. When the oil is hot, turn the meat over until there are no blisters and the skin is yellow and hard, and then take it out. Let it stand for a few minutes before frying. Fry the fish skin until it bubbles, and then remove the oil filter.
Soak. Soak the fried pork belly with skin in the previous soup pot for about 1-2 hours.
5. Fried taro. Treating taro with soaking time. Scrape the taro skin first, then wash it, and then cut it into button-sized pieces. Taro can be cut thicker, which will shrink when fried. Heat the oil to 30% heat, then add the taro and fry it until the skin is golden, and take it out to filter the oil.
6.bowling. Take out the soaked pork belly and cut it into large pieces with a thickness of 1 cm. Put the meat with the skin down into the braised pork bowl, set the position, and put a taro in the middle.
7. seasoning. Pour the fried taro oil in the wok into the oil tank. Stir-fry star anise with residual oil, then put it into a small bowl of water, add fermented bean curd and appropriate amount of rice vinegar, salt, soy sauce, cooking wine and sugar, cover and cook for about 2-3 minutes.
8. Steamed meat. Pour the cooked sauce into the meat bowl, then add the chopped garlic sprouts and steam in a steamer for about 1 hour.
9. buckle the meat. Take out the steamed meat and put it on the table Cover the buckle bowl with a plate larger than the buckle bowl. Hold the buckle bowl with your thumb and press the plate with your four fingers. Turn it over quickly and take out the buckle bowl. Perfect! A bowl of beautiful and delicious Guangxi braised pork, Liuzhou-style braised pork is ready.