condiments

Pork belly right amount

Appropriate amount of anise as auxiliary material

Onion amount

Appropriate amount of fragrant leaves

Appropriate amount of ginger slices

Appropriate amount of sugar

Proper amount of salt

Proper amount of soy sauce

Appropriate amount of yellow rice wine

Appropriate amount of rock sugar

Peanut oil right amount

Salty and sweet taste

Braised process

Three quarters of an hour takes time.

Ordinary difficulty

Steps of braised pork

1

Pork belly 800g, star anise 1 5g, fragrant leaves1slice, onion 50g, ginger 30g, sugar 20g, salt, soy sauce 25g, yellow wine 30g, crystal sugar 25g, peanut oil15g.

2

First cut the pork belly into 2.5 cm square pieces.

three

Cook in cold water.

four

Boil the meat for 5 minutes after the water boils.

five

Take out the purified water and control it for use.

six

Add a little oil to the wok and stir-fry the star anise.

seven

Pour in fine sugar.

eight

Stir-fried sugar.

nine

Stir-fry until slightly yellow.

10

Melt the sugar completely, stir-fry until it is slightly colored, add the meat pieces and stir-fry until the drained water is bright and the surface is slightly yellow.

1 1

And start cooking yellow rice wine after the oil is produced.

12

Add soy sauce and stir fry.

13

Stir-fry until the yellow wine volatilizes and the soy sauce is evenly adsorbed on the meat.

14

Stir-fry the meat evenly, then pour boiling water into the pot until the water is flush with the meat.

15

Then, add onion, ginger and fragrant leaves.

16

Finally, add rock sugar.

17

Cover the pot and simmer for 30-40 minutes.

18

When the meat is cooked, pick out the onion, ginger, star anise and fragrant leaves.

19

Add a little salt, and then collect the juice with high fire.

20

After the soup is collected, it can be served.

2 1

When collecting fruit juice, you can pour out the excess oil for other purposes. This oil tastes delicious and can be used for cooking and other purposes.

skill

Braised pork features: bright red color, fragrant taste, soft, rotten and smooth, fat but not greasy.

Tips:

1, when cutting braised pork, the meat should not be too small, because after the finished product, the meat will shrink nearly twice, so it is necessary to master the size of the meat when cutting.

2. When tying the meat with water to remove the odor, use cold water in the pot and boiled water when cooking. If you master this, the cooked meat will be very fragrant, otherwise the taste and taste will be bad.

3, salt can be put or not, salt is used to find taste, if it feels too sweet, you can put less salt, some soy sauce is very salty, no need to put salt. When the finished product is eaten, it is appropriate to have a little sweetness in the salt, and it is not good to be too sweet or salty.