I will share my experience and methods with you, hoping to help you.

Braised pork is a popular dish. It tastes soft and sticky and melts in the mouth. Pork belly is the main material, and it is best to use three layers of fat and thin meat (two layers of lean meat and three layers of fat meat). It is widely spread all over the country and has certain nutritional value. The following is the practice of braised pork.

Composition:

Pork belly 500 grams

Seasoning:

2g light soy sauce, 2g dark soy sauce, 5g oyster sauce, 2g chicken essence, 5g white sugar, 3g rock sugar, 0g cooking wine10g vegetable oil10g, a little sesame oil and pepper, appropriate amounts of ginger, onion and garlic, and appropriate amounts of star anise, cinnamon, fragrant leaves and dried pepper.

Making:

1. Select fresh pork belly, cut it into large pieces, put it in a pot and cook it thoroughly, scald the pork belly skin down until the pigskin is slightly black, and then wash the pigskin with a cleaning ball for later use.

2. Cut the pork belly into 2.5cm cubes and put them in a basin for later use. Cut the onion and ginger for later use.

3. Boil the water in the pot, pour the pork belly into the water, remove, wash and drain for later use.

4. When the pot is hot, add a little base oil, add sugar and stir-fry until the sugar turns golden yellow, add pork belly and stir-fry until the pork belly is oily, and pour out the excess oil.

5. Add onion, ginger, garlic, star anise, cinnamon, fragrant leaves and dried chili, stir-fry until fragrant, add cooking wine to remove fishy smell and enhance fragrance, add crystal sugar, oyster sauce and soy sauce, melt and mix well, and add appropriate amount of water (just marinate pork belly).

6. Bring the fire to a boil, remove the floating foam, cover the pot and simmer for 50 minutes. Add chicken essence to taste after stewing, or add a little salt and sprinkle with pepper.

7. Pour sesame paste and sesame oil into the pot, sprinkle with chopped green onion and a sweet and soft glutinous rice, and the braised pork that melts in the mouth is ready.

skill

① Before pork belly is cooked, scald the skin of pork belly with a red-hot pot, remove pig hair from the skin, and improve the quality of dishes (note that high temperature will burn your hands).

2 stir-fry the sugar color to master the heat, stir-fry until golden brown. Don't stir-fry to prevent the dish from becoming bitter.

(3) stew pork belly water, try to add it in place at one time, and add boiling water when you need to add water halfway.