In autumn and winter, the weather is really too cold, I believe many people are like me, in order to drive away the cold and keep warm, especially hungry meat to eat, especially love pork belly. So I took advantage of the weekend at home to make a pot of braised pork, just to treat my daily hard work.
By Leibao's Smoke Life 【Douguo Food Official Certified Master】
Pork belly with skin 500 g
Quail eggs 250 g
1 small broccoli
1 box of canned abalone
Rock sugar 10 small grains
Ginger 5 tablets
5 dried chili peppers
2 tablespoons of rice wine
1 scoop of dark soy sauce
Light soy sauce 2 scoops
4 octagons
Cardamom 2 pcs
3 incense leaves
1 small piece of cinnamon
Boiling water to taste
1, prepare the required ingredients, the meat is cleaned until there is no longer blood oozing, and then control the dry water cut into 2 finger-wide small pieces, ginger cut into thin slices, dried pepper slightly chopped and set aside, quail eggs are also cleaned, if you buy raw, cook for a few minutes and then peel off the shell for backup;
2, from the pot to dry the pot of water, down into the pork belly, flat evenly as far as possible not overlapping, into the pot first do not rush to turn over, low heat slow frying until there is oil oozing out and then start to turn, until fried until the surface is slightly browned, the amount of oil can also be forced out, pay attention not to fry for too long, to avoid the meat taste hardened;
3, tilt the pot to the side, let the oil gather together, and then add rock sugar, stir-fry on a low heat until melted, and then stir-fry evenly with the meat, until the pork belly oil is red and bright, which is also the color of the fried sugar; Note: large pieces of rock sugar are difficult to melt, it is recommended to crush first; secondly, you can also put the meat out of the pan first, rock sugar fried until the caramel color is poured into the stir-fry to color; finally, the fried sugar color is not over-fried, the taste will be bitter;
4, pour in rice wine, then add soy sauce, soy sauce, stir-fry until all the meat pieces are colored;
5, under the ginger slices, star anise, fragrant leaves, dried peppers, cinnamon and other ingredients, slightly stir-fried evenly; Note: dried peppers can not be put, but I am used to put a little, degreasing and improving the taste;
6, pour boiling water that has not been over the ingredients, put in the quail eggs, boil on high heat; Note: hot meat will shrink rapidly when it touches cold water, the taste is easy to be hard, so pay attention to hot water or boiling water;
7, then cover the pot lid to reduce the medium-low heat, grunt slow simmer for 40 minutes to 1 hour, during the period pay attention to the soup situation, the water is not enough pork belly is still not cooked, then add boiling water in an appropriate amount, but it is recommended to increase the amount of water once;
8. When simmering pork belly, break the broccoli into a low heat and soak it in light salt water for later;
9, until the soup is significantly reduced, after the stew time is enough, taste the taste of the meat and salty, soft enough, pour in the abalone canned, together with the soup also poured in, while the light is adjusted to the appropriate amount of salt, open the lid into a high heat, constantly stir-fry the juice, until the soup becomes thick can be turned off for later; Note: the juice is not all boiled out, only the oil remains, so that the taste is easy to become firewood;
10, during the stewing period, another pot, pour an appropriate amount of water into the pot, adjust a small half spoon of salt and a few drops of cooking oil, boil over high heat, add broccoli, blanch until the color changes and then fish out the cold water;
11. Then place the broccoli in a circle into the bowl, and finally pour the prepared pork belly into the middle blank space, sprinkle some white sesame seeds to decorate;
12, open to eat ~~
1, with fresh abalone or bubble abalone can also be done, and I did not grow up by the sea, the abalone treatment is not very good, so directly use the delicious stack of canned abalone, directly with super worry ~ ~
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