The braised pork is red and bright, sweet and plump but not greasy, and is the family’s favorite! This time I used Lee Kum Kee braised sauce, which is really convenient. As long as you have it, no matter you are a novice in the kitchen or a novice, you can easily make braised dishes with rich sauce, thick sauce and pure taste. Pork belly with skin is the first choice for making braised pork. There are very few selling pork belly with skin here. After shopping for a long time, I finally got one, but there was no pork belly, so I had to make do with it. Ingredients: 500g skinned pork

Accessories: oil

Appropriate amount: 50ml Lee Kum Kee braised sauce, ginger (appropriate amount)

Steps

1. Wash the pork and put it into a pot. Pour in water to cover the pork. Turn on high heat and cook for 15 minutes until foaming occurs. Remove and let cool.

2. Cut the cooled pork into small pieces.

3. Add a small amount of oil to the pot and stir-fry the ginger slices until fragrant, then add the pork and stir-fry over low heat.

4. Stir-fry the pork until the surface is golden brown, pour off excess oil, add Lee Kum Kee braised sauce, and stir-fry evenly.

5. Pour in boiling water to cover the pork. Bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes.

6. Cook until the pork is tender and the soup has dried up.

7. Fat but not greasy braised pork!

Ingredients: 300 grams of eggplant, green and red pepper, a little onion, chopped green onion, a little sesame, soy sauce, MSG, salt, chicken powder, chili sauce, a little cooking sauce

Method

1. Cut green, red, spicy, onion and other ingredients into cubes and set aside. 2. Dip the eggplant strips in a little cornstarch before frying. The purpose is to make the eggplant smooth. 3. Put about 3 tablespoons of oil in the pot. The temperature must be 120 degrees before frying the eggplants in the pot. High temperature can cause the eggplant to lock in the moisture inside and prevent it from aging easily. 4. Put the eggplant in the pot and fry for about 30 seconds before taking it out. 5. After frying, put the fried eggplants into boiling water to remove excess oil. 6. After draining the water, pick up the eggplant strips, drain the water, and set aside. 7. Pour the green and red peppers and onion dices into the pot, add soy sauce, salt, MSG, chicken powder, chili sauce and cooking sauce and stir-fry together. Stir-fry evenly for about 30 seconds, then add the cornstarch 7. mixed with water. Gorgon, cook until it becomes thick. 9. Add the eggplant strips into the sauce and stir-fry evenly until the eggplant strips are evenly colored. 10. Fry for about a minute to allow the eggplant strips to fully absorb the flavor of the sauce.

11. After frying and serving, sprinkle with chopped green onion and sesame seeds.