material

450g pork belly, scallion 1 root, 5 pieces of ginger, 4 pieces of star anise, seasoning: 30g rock sugar, salt 1/3 small salt, 2 tablespoons soy sauce, 4 tablespoons soy sauce 1/4, 2 tablespoons cooking wine and water1000.

method of work

Preparation: Pork is cut into 30mx30mm cubes, scallion is cut into long sections, and ginger is sliced.

Production method:

1. Boil the water in the pot, add the meat and blanch it for about 2-3 minutes, then take it out and wash it for later use.

2. Put 1 tablespoon of oil in the pot, add a small piece of rock sugar and stir-fry the sugar color over low heat.

3. When the smoke starts in the pot, the rock sugar melts and turns dark brown.

4. Add green onions, ginger slices and star anise to stir-fry until fragrant, and then add pork belly and stir-fry on low heat.

5. Stir-fry until the pork belly is slightly greasy and evenly colored.

6. add water, the water has just passed the meat. Salt, soy sauce, soy sauce, cooking wine.

7. Cover with high fire and boil, then simmer for about 60 minutes. When the soup is 1/3, take out the ginger slices, star anise and green onions.

8. About 50 minutes, open the lid and cook the soup over medium heat until it is thick.

Tips

1. The effect of frying sugar color can not only make the meat red and bright, but also the fried sugar has a caramel flavor, which cannot be replaced by coloring with soy sauce. After the sugar is fried, the water in the onion, ginger and meat should be drained, otherwise the hot oil will spill when it meets water.

2. To make braised pork seasoning, we should master it well, be sweet and salty, blend with each other, and each does not grab its own flavor.

3. The fat meat to be cooked should be fat but not greasy, melt in the mouth, lean meat should be lean but not firewood, and the stew should be cooked for a long time.

Like to eat hard fire, simmer for about 40 minutes. Like to eat soft stew for 60-70 minutes. What I call a small fire is to turn on the fire at the center of the gas.

4. When you finally collect the juice, you should look after it, so as not to collect the soup too dry, leaving oil. When you see bubbles, just stir fry it a few times.