Materials?
pork belly
crystal sugar
Light soy sauce
dark soy sauce
Onions, ginger and garlic
Eight angles
Mircia
Cooking wine
Braised pork in brown sauce?
Wash the pork belly and stew it with onion, ginger, garlic, star anise, fragrant leaves and cooking wine.
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After half an hour, turn over and continue to stew.
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Stew for more than an hour (chopsticks can be easily inserted into the skin) and take out.
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Drain slightly, fry at high temperature and wide.
Change color on one side and then turn it over and fry it.
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Take it out and cool it for a while.
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Heat the oil pan to medium temperature, put it in the pan and fry it again.
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Deep-fry all the noodles over medium heat until golden brown.
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Take out and cool.
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Slice.
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Add a little oil-fried chives, ginger, garlic/star anise, add light soy sauce/dark soy sauce/cooking wine/rock sugar, add water to boil, and cut the oil and meat.
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Bring the fire to the boil and simmer it.
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Wait until the juice drains slowly.
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Take out the pot and put it on the plate.
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skill
Time-consuming kung fu dishes.
In fact, whether it is cold winter or hot summer, the combination of meat and vegetables is equally important. Although it is also a good way to satisfy your craving by mixing some cooked meat with sauce in vegetables, the best way to satisfy your craving is to eat a big meat dish as delicious as braised pork (the secret of braised pork stir-frying braised pork). Soft and waxy pork belly is always incomparable to pure lean meat, and the temptation can never be resisted, but eating braised pork in summer is inevitably too greasy ~ ~ ~
Let's try braised pork: pork belly is fried to remove part of the oil, so the fat part doesn't feel greasy, and it becomes soft and waxy oily meat ~ ~ ~ After braised with favorite vegetables, it is delicious and satisfying, and it won't feel greasy at all ~