The Spring Festival is getting closer and closer, and I think everyone has prepared the meat for the New Year. Stew is arguably the easiest and most beloved way to cook.
The ingredients of different stews are different, and it is also very exquisite to match the ingredients with what ingredients can make the taste and taste of the meat better. When stewing pork, cinnamon, star anise, nutmeg, grass cardamom, fragrant leaves, and grass fruits are indispensable. The specific method of stewing pork, I have also introduced to you in the previous article. What I want to share with you today is a bowl of braised pork that reaches the heart, really fat but not greasy, melting in the mouth, ruddy in color, sweet and fluffy, crisp but not broken, the method is so simple!
<h1>【Poinsettia braised pork】</h1>
Ingredients: pork belly 500g
Accessories: 300g of flower carving wine, 50g of rock sugar, 50g of light soy sauce, 20g of dark soy sauce, 10g of red yeast rice, 1 small piece of cinnamon, 2 star anise, 2 pieces of fragrant leaves, 20g of green onion, 1 handful of chives, 10g of ginger
Wash and change the pork belly into large pieces of five or six centimeters square, tie the skin of the pork belly up with cotton rope or rice dumpling leaves, and tie a loose knot at the end
Pan pork belly in cold water, add shallots, ginger slices, cook out impurities, skim off the foam, fish out, rinse with hot water
Tie cinnamon, star anise, fragrant leaves and red yeast rice in a seasoning bag and set aside
Layer the bottom of the casserole with a layer of chives and slices of ginger, place the skin of the pork belly in a casserole dish, add soy sauce, dark soy sauce, rock sugar, and spice packets, pour in flower carving wine and hot water to level with the ingredients
After boiling on high heat, turn to low heat and cover and simmer for about 1 hour, open the lid, turn the pork belly over, then add the lid and continue to simmer for about 1 hour, until the chopsticks can be easily inserted into the meat, pick off the onion and ginger and other spices, and collect the juice on high heat
Tips:
A layer of chives and slices of ginger is placed on the bottom of the casserole to prevent sticking to the skin caused by prolonged simmering, and to make the meat taste more delicious.
During the process of simmering, the meat should be simmered over low heat to make it more flavorful.
I am a palm small fresh, a snack that focuses on "eating well, eating well"
What else do you want to eat? Leave a message to tell me ~