I think this braised pork dish is very good and shares it with everyone
< h1 class="pgc-h-arrow-right" data-track="2" > fee</h1>
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Pork
500 g
rock candy
6 to 8 capsules (sweetness depends on individual)
Old smoke
2 scoops
ginger
Amount
Wine
1 scoop
Raw soy sauce
One small spoon
Fragrant leaves
1 to 2 tablets
Dried chili peppers
4 to 5 (depending on the individual)
aniseed
1 pcs
scallions
Small segments
garlic
3 to 4
<h1 class="pgc-h-arrow-right" data-track="25" > braised pork belly</h1>
Cut the meat into small pieces and blanch the water (put the cut meat directly in cold water, boil without a lid and then cook it slightly for a while)
The previous steps forgot to shoot, starting from the frying sugar color, pour the appropriate amount of oil into the pot, heat up the heat to reduce the heat, put the rock sugar in the pot and fry, use a spatula to crush one by one, completely melt and keep stir-frying, when there is a delicate foam out, pour the pork belly into the pot, stir-fry for about two minutes, and the color is even after stir-frying.
2. After stir-frying evenly, color as shown in the picture (do not stir-fry for too long, otherwise there will be a slight bitter taste)
3. Put the ingredients into the pot and continue to stir-fry, turn to medium heat, fry out the aroma of the ingredients, pour in the soy sauce, cooking wine, and add warm water prepared in advance after the cooking wine is dried (cold water will make the meat boil out a little wood).
4. Water without meat. Then add the prepared soy sauce and add some sugar if you like it. Bring to a boil over high heat and reduce the heat to continue cooking.
5. When the water is almost cooked, collect the juice on high heat. If you like the meat to rot a little, you can add more water and cook it for a longer time.
6. Fragrant pork belly out of the pot, and finally sprinkled with green onions, personally feel very delicious do not need to add salt Oh, the salty taste of soy sauce and raw soy sauce is enough.