Today I share the braised pork belly made of this natural ecological Qianxiang pork farmed in the depths of the mountains of Guizhou, fat but not greasy, soft and tender, eat non-stop, and soon empty plates.
Ingredients: Pork belly, quail eggs, a can of beer, rock sugar, star anise, ginger, chives, soy sauce, salt
1: Prepare the ingredients, peel the shell of the quail egg and stir-fry the pork belly to make the grease and set aside
Wash and cut the pork belly into small pieces, after washing the chives, cut parts into green onion segments, the rest cut into green onions, and cut the ginger into slices and set aside. Bring water to a boil over high heat, put the quail eggs in the pot and cook them, peel off the shells and set aside. Then start another pot, put the pork belly pieces in the pan and fry the excess oil, which is the key to the fat and not greasy braised meat, and then put it aside.
2: Sauté the pork belly with sugar color
Add a small half bowl of rock sugar to the pan and stir-fry with a little oil until all the rock sugar melts and changes color. Then add the pork belly, shallots, star anise, sliced ginger, soy sauce, a pinch of salt and shelled quail eggs. Add a can of beer, the beer can remove the fishy flavor and soften the meat. After simmering for 40 minutes, open the lid and sprinkle with green onions. The result is soft and rotten, and it is particularly delicious.
