Stewed pork with flavor

Materials

Main ingredient: pork belly

Seasoning: fennel seeds, star anise, pepper, grass fruit, cinnamon , dark soy sauce, salt, sugar, oil

Method

1. Cut the pork belly into 1, 5 cm thick and 2 cm wide pieces, wrap them with gauze and tie them with thread Get up, leaving a long thread.

2. In a pot of boiling water, put the meat cubes and ginger slices into the pot and boil until a layer of white foam floats in the pot. The purpose is to remove fishy smell and oil.

3. Filter out the foam and water, and set the meat aside for later use.

4. Put oil in the stew pot, add sugar, and fry with a shovel. Be careful not to burn it and fry until golden brown.

5. Pour the meat in. The syrup can color the meat very well.

6. Add seasonings, salt, dark soy sauce (dark soy sauce), and appropriate amount of water, put the gauze bag in, and put the thread outside the pot.

7. Cover the pot and simmer on low heat for 1 hour. Pay attention to the moisture in the pot. See the lint outside? You will know its function in a moment! alright! Steaming hot, fragrant, fat but not greasy braised pork is ready! You can use the same method to make pork ribs, beef, pork knuckles, pig tails, and pig ears. . . Just lift the thread and the gauze bag is taken out, so you don’t have to look for it anymore.