Details of ingredients
Ingredients
Pork belly 600g (with skin)
A white radish
Accessories star anise 1-2 (aniseed)
Cinnamon 1 small pieces
Ginger 3 tablets
2 shallots
5 crystal sugar tablets
Cooking wine 1 tablespoon (15ml)
Soy sauce 1 spoon
Light soy sauce 1 tablespoon (15ml)
Salt 1 spoon
Practice steps
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1
Prepare the required materials.
2
Fill the basin with cold water, add a tablespoon of cooking wine, add pork belly and soak for 15 minutes.
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three
Blanch the pork belly in a hot water pot and take it out.
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four
Take it out, let it cool, and cut it into even cubes. Put a little oil in the pot, add pork belly pieces and stir-fry slowly.
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five
Stir-fry with low fire until the surface of pork belly slightly discolors and gives off oil, then pour out the excess oil and serve the pork belly for later use.
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six
Wash the pan, add 1 tablespoon (15ml) of oil, add rock sugar and cook until the color of the rock sugar solution becomes darker.
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seven
Pour in the fried pork belly and stir well. Add cooking wine, soy sauce and soy sauce.
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eight
Stir fry evenly.
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nine
Add boiling water that is not too meaty, and skim off the floating foam after the fire boils. Add ginger, onion, star anise and cinnamon.
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10
Put it in a casserole and stew it with low fire (or cook it directly in a wok).
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1 1
When the meat is cooked to maturity (about 40 minutes), add the diced white radish and cook together.
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12
Stew the radish until it is soft and cooked, turn to high heat to collect the thick soup, add a little salt to taste and sprinkle with chopped green onion.
Tips
◎ Pork belly can be soaked in cooking wine to remove the fishy smell (or it can be cut into pieces and soaked), and then blanched with water to remove the dirt on the surface.
◎ Stir-frying pork belly with low fire can force out part of the oil, and the meat I choose is relatively fine, so it won't be greasy.
◎ Heat the water when stewing meat.
◎ The oil from fried pork belly can be used to stir-fry and mix noodles, which is very fragrant.
◎ You can also use white sugar to stir-fry the sugar color. If it is too troublesome, you can skip the step of stir-frying the sugar color directly.