A piece of pork belly with skin, floating water to remove blood foam, adding wine, soy sauce, salt, crystal sugar, pepper, dried pepper, star anise, fennel, clove, cinnamon, orange peel and other spices, boiling over high fire, changing to low fire, boiling for two hours, and then soaking. If you can't afford it, you can directly use bagged braised pork or spiced powder instead. Braised pork is also good.

Chuanshi braised pork

Ingredients: pork belly

Accessories: lotus leaf cake

Flavor type: halogen flavor type

Practice: Select the refined pork belly and marinate it with the best marinated soup, mix the ingredients such as star anise, cinnamon, fennel, tsaoko, pork button, sugar color, salt, ginger onion and dried pepper with the best marinated soup, then add the refined pork belly and marinated 1 hour, take out the pot, slice it and plate it with lotus leaf cakes to welcome guests.

Features: the color is red, bright, fat and not greasy.

Ingredients: pork hind leg meat 1KG cut into small pieces (if you are too lazy, just buy ground meat directly. Of course, more fat is more fragrant, but ... afraid of being fat), red onion 10 big diced (you can buy it anywhere. Smaller than a garlic, looks like an onion, red), soy sauce, soy sauce paste, rice wine, sugar (small pieces of red granulated sugar or yellow crystal sugar are recommended), and spiced powder.

Saute the red onion with a little oil, add the meat and stir-fry until it changes color. Add at least two tablespoons of sugar and copy 1 min. Add 2/ 1 teaspoon of spiced powder, not too much, and then fry for 1 minute. Add rice wine and continue frying. Finally, add half a bowl of soy sauce and half a bowl of soy sauce paste (a small bowl for eating, not a sea bowl for drinking noodles), add a little water after frying (it's good to taste it a little less salty than your ideal, because it will be a little salty after boiling), cover the lid and stew it with low fire1-0/.5 hours.

References:

/bbs/viewtopic.php? p= 14862 1& sid=f03dd7c99c6d70ae2aa2a 18f7d94ffea

Simple method of frying braised pork with fragrant sauce

Ingredients: pork belly 200g, ginger, garlic and onion each10g. 2 bottles of brine, XO sauce10g, sesame oil.

Production process:

1 Boil the brine in a pan, wash the pork belly, cut it into large strips, put it in the brine until it is cooked, take out the slices, mince ginger and garlic, and cut the onion.

2. Add oil to the wok, add ginger and garlic, stir-fry the wok and stir-fry the braised pork until golden.

3. When the braised pork is fried to golden brown, add XO sauce and chopped green onion and stir-fry for several times, then pour in sesame oil.

The practice of braised pork-

1, a catty of beautiful pork belly, sliced for later use.

2. Add oil in a wok. When the oil is hot, add garlic slices and a little pepper to saute until fragrant, and then add pork belly and stir fry.

3, the next star anise, a tsaoko, a piece of cinnamon, pour some soy sauce, salt, sugar and stir fry.

4. Add enough water, boil and simmer for more than an hour until the pork belly is stewed.

Braised pork with lotus leaf rot

Ingredients: pork belly with skin, lotus leaf, tofu marinade.

Ingredients: brown sugar, salt, oil and soy sauce.

Practice:

1, wash the pork belly and block it first, (about10cm * 10/0cm square)

2. Mix the tofu marinade, sugar and salt for use.

3. Boil the water, simmer the meat first, then put soy sauce on the skinned side after taking it out, burn the oil pan, and fry the washed pork belly. (It is better to change color, don't burn it.)

4. When the meat is cold, cut it into thin slices and put the prepared sauce in the middle of every two pieces.

5. Wash the lotus leaves, spread them in a bowl and put the meat on them. Steam in the pan. After cooking, just put it on a plate with lotus leaves.

Rotten braised pork

Ingredients: pork belly, without peeling, washed and cut into pieces, a bottle of yellow wine (the size of an ordinary wine bottle), three or four grains of star anise, some pepper, soy sauce, soy sauce, sugar and ginger slices.

Practice:

1, the oil is hot, put the ginger slices in a little stir-fry, and then add the meat to stir-fry. It takes a long time to stir-fry the meat, mainly to let the oil out of the meat. Stir-fry for about 8 minutes until the meat looks slightly elastic. But don't let the meat burn.

2. Put the meat on one side of the pot, add the star anise and pepper, continue to stir fry for about 1~2 minutes, and then add about two tablespoons of sugar. About two or three tablespoons soy sauce. A certain amount of soy sauce depends on the color. Stir-fry for a while after all the materials are put away

3. Pour all the meat and materials stir-fried in the wok into the earthenware pot and a bottle of yellow rice wine, or the amount of yellow rice wine has just passed the meat.

4. Heat the clay pot on the fire, turn off the fire after it is turned on, and cook slowly, which takes about 1 hour to one and a half hours. After cooking for about half an hour, turn it over from time to time.

5. Just wait until the soup is thicker.