Red stewed meat is a must-eat specialty for Hakka people every New Year's Festival, which means red and prosperous, and is an essential dish for doing happy things and doing good things. Good red stewed meat is fat and not greasy, the taste is sweet, the fat part is crisp but not rotten, and it does not feel greasy at all; the lean meat part is very chewy, and the more chewy, the more fragrant.
Ingredients: pork belly 600 g
Accessories: ginger, garlic, soy sauce, oyster sauce, 1 onion, 6 dried shiitake mushrooms, 5 grams of red yeast rice, salt, cooking wine, sugar
method:
1: Slice the ginger, peel the garlic, slice the onion, soak the dried mushrooms in warm water for 5 minutes and slice the dried water
2: Wash and drain the pork belly and cut into even pieces
3: Heat the pork belly and fry it in oil, and fry the pork belly until golden brown
4: Add red yeast rice and stir-fry evenly, add dried shiitake mushrooms, ginger slices and garlic and stir-fry until fragrant
5: Add two spoonfuls of soy sauce, one spoonful of oyster sauce, salt and sugar and stir-fry evenly. Pour in an appropriate amount of cooking wine on the side of the pot
6: Place the onion in the casserole dish at the bottom, put the sautéed pork belly into the casserole dish and simmer for about 30 minutes
Note: Pork belly should be selected as semi-fat and lean as well, red yeast rice is used to tone, there is no can be replaced with old soy sauce. If you don't like onions, you can use brine tofu, but use a steamer to steam for 40 minutes.