Braised pork is one of the hot dish recipes. Using pork belly as the main ingredient, it is best to use fat and lean three-layer meat (pork belly). The cooking technique of braised pork is mainly casserole, which is fat and thin, sweet and soft, and melts in your mouth. Braised pork is widely spread throughout our country and is a famous popular dish.

When I make braised pork, it is the way we do in ordinary families. I don’t fry the sugar color, and I can’t control the heat when frying the sugar color. I use dark soy sauce and sweet noodle sauce, which is also very delicious. First, I blanch the pork belly, and then Cut it into small pieces, put a little oil in the pot, fry the meat pieces in the pot over low heat, wait until some oil is fried, then add green onions, ginger slices, sugar, dark soy sauce, sweet noodle sauce, appropriate amount, you can add more light soy sauce Stir-fry until it changes color and the soup becomes a little sticky (if you add sweet noodle sauce, the soup will become a little sticky)

If you are not in a hurry to eat, use an iron pot to simmer slowly. At this time, pour hot water (be sure to use hot water) Water, boiling water is fine, don’t use cold water, put cold water and meat firewood) and then add three aniseed, (star anise) fragrant grinding, cinnamon, salt, etc. After the water is boiled, simmer on low heat for fifty minutes. If you are in a hurry to eat, as mentioned before, simmer the meat in an iron pot with dark soy sauce, sugar, sweet noodle sauce, green onions, ginger, etc. When it becomes colored and sticky, pour it into a pressure cooker and add hot water. Do not add too much water to the pressure cooker. Just enough to cover the meat, add aniseed, cinnamon, mushrooms, salt, etc., cover the pot, let the pressure cooker simmer, then simmer over low heat for about seven minutes, turn off the heat, simmer for a while, you can open the pot, look at the soup If there is more, pour it into the iron pot over high heat to collect the juice.

Braised Pork

Materials

Main Ingredients: Pork Belly (What is Pork Belly? It is the kind of meat with one layer of fat and one layer of lean meat. The more layers, the better. As the saying goes, the meat should be fat but medium-thin!) 2 pounds (not too little or you won’t be able to make delicious braised pork!),

Seasoning: salt, sugar (mostly Preferably powdered rock sugar), green onions, ginger slices, cooking wine (the amount depends on personal taste except for 3 tablespoons of sugar)

Method

1. Wash the meat Cut into cubes and soak in cold water with cooking wine for 5 minutes. Remove and drain the water.

2. Heat the oil in a pan with cold oil. When the oil is slightly smoked, add the rock sugar and stir continuously. You will find that the crystal sugar will become like white sugar at first, then like brown sugar, then like red sugar and then Like... there is no more! Add the meat quickly or the sugar will burn! Don't stop your shovel! Keep stirring! The sugar will hang unevenly on the meat, so ignore it and keep stirring. At this time, the sugar will hang evenly on the meat due to heating.

3. Add water now! Stir in the minced meat, and add scallions and ginger slices. Bring to a boil over high heat, then reduce to low heat and simmer for half an hour.

4. Now you can add salt to the meat. (Please note this step, only add salt when the meat is cooked until it is 6 mature! There are two reasons: 1. Adding salt early will shrink the protein and make the meat less likely to cook. 2. What kind of salt do you use at home? What kind of salt... ? Stupid! Iodized salt.

5. Just cook it for another 15-20 minutes! If you are a fan of bibimbap, you can serve it now. If the braised pork is dry, turn up the heat to drain the juice before serving.