Ingredients details
Main ingredients
500 grams of pork belly with skin and accessories
4 dried chili peppers
Star anise 2
1 section of green onion
3 slices of ginger
A few peppercorns
A few fennel Ingredients
Rock sugar About 50 grams
2 spoons of cooking wine
1 and a half spoons of braised soy sauce
Adequate amount of salt
Salty and sweet taste
Stewing process
Take one hour
Normal difficulty
Steps to make fat but not greasy braised pork
1
Cut the pork belly into pieces of the size you like. In a large bowl, add water, pour in appropriate amount of cooking wine and marinate for fifteen minutes.
2
After marinating, immerse it in boiling water for five minutes and drain out the dry water.
3
In a dry pan without oil, add the soft and fatty meat and stir-fry until it changes color slightly.
4
You can directly use part of the stir-fried oil or pour a small amount of oil in a separate pot, add rock sugar and melt until brown.
5
Pour in all the meat pieces and stir-fry evenly.
6
Add dried chilies, Sichuan peppercorns, star anise and a small amount of fennel and stir well.
7
Stir-fry for one minute and then add water. The water should cover the meat.
8
Add green onions and sliced ??ginger.
9
Add braised soy sauce or dark soy sauce, bring to a boil, then turn to low heat and simmer for about half an hour until the soup becomes noticeably reduced.
10
Add appropriate amount of salt to taste.
11
Reduce the juice over high heat, place on a plate, and serve while hot.
Tips
1. The pieces of meat should not be too small, otherwise they will shrink to the point where they cannot be found after cooking...
2. Soy sauce is the best It is best to use special soy sauce or dark soy sauce for braised pork. Light soy sauce is light in color and salty, so it is not suitable for braised pork.
3. Don’t be afraid to add sugar when making braised pork. The amount of sugar directly determines the final taste of braised pork.
4. When frying sugar, the fire should not be too high. If it is too high, it will easily burn.