Production process:
1, first, prepare 1 pieces of fresh pork belly, cut it into thin slices (the size and state are shown in the above picture), then put them in a pot with cold water and blanch them until the color turns white, then take them out, and then put them on a plate for later use. The purpose of blanching is to remove excess oil and odor.
2. In addition, prepare a 1 casserole, clean it first, heat it on fire, then add a proper amount of crystal sugar (the advantage is that the color is bright, and the effect is several times better than that with sugar), boil it with low fire, then pour in the pre-cooked meat slices, stir-fry and color it, and then add a small amount of onion, garlic and ginger slices to stir-fry.
3. Then, put 1 marinade package in the casserole, and add 1 spoon of soy sauce, 1 spoon of oyster sauce, 1 spoon of bean paste, 2-4 strips of dried peppers, 1 can of beer (to remove flavor and soften muscles).
4. After the fire boils, skim off all the floating foam on the surface (very important). At the same time, add a little salt. If you have the conditions at home, I suggest you add 1-2 fried eggs, cover the pot, then turn to low heat and cook for 20 minutes. After turning off the fire, soak for 10 minutes (very important
5. The salty characteristics of the braised pork made in this way are: salty and fragrant, fat but not greasy, bright in color and super attractive. It is both appetizing and delicious with rice, and almost no one doesn't like it. How to eat it is not enough.
Tips:
1, to make braised pork, I suggest you choose some pork belly with belt meat, which is characterized by alternating fat and thin, uniform distribution of oil and excellent taste.
2. In addition, when making braised pork, the marinade bag is an essential raw material (or old marinade). I suggest you prepare it in advance. In addition, you can choose casserole or rice cooker to cook this delicious home-cooked dish.