Braised pork is easy to make, but many people don't do it well. Today, Chef teaches you home-cooked methods. It tastes ruddy, fatty but not greasy, delicious and delicious. I spent 50 yuan on two pounds of pork belly. Recently the price of pork is a bit cheap. When planting pork belly, you should look carefully, don't make a mistake when buying meat, there is also a kind of pork belly, which is easy to break when doing, this is the best. If there are conditions at home, you can use an airbrush to burn the skin, which can remove the meaning of the surface of the pig's hair and pigskin. After cooking, put it in water, scrape off the dirt on the skin with a knife, wash it and start turning into braised meat pieces. Be sure to change to a larger one so that it will be comfortable to eat. Put it in a large bowl after changing, prepare a bowl below, add a small piece of cinnamon, remember not to add too much, otherwise it will become bitter, and then add a few fragrant leaves. If you have white paper at home, you can put a blank piece of paper. White paper removes fishy smell and increases aroma. Then add the star anise and three slices of ginger. After preparing the right amount of ingredients, start cooking below. After the pan is hot, add the appropriate amount of oil. This way it won't stick to the pan when frying. After slipping, pour out the oil, fry a sugar color underneath, leaving a little oil in the pan. Add an appropriate amount of sugar, remember not to add too much, and sauté the sugar over medium heat. Stir while stir-frying to heat the sugar evenly. After the sugar melts, reduce the heat. The sugar color of the braised pork should be fried a little more tenderly. Remember not to make any noise. At this time, immediately pour in the cut pork belly, flip it quickly with a spoon, and let the pork belly be colored with sugar. At this time, we must open the minimum fire, otherwise this Tang sieve will easily become bitter. After wrapping the sugar, pour in the star anise, fry the pork belly out of the oil, fry the star anise fragrantly, stir-fry while stir-frying to prevent the pork belly from sticking to the pan, and finally fry the pork belly out of the oil, which is almost the same. By this time, the prevarication was completely wrapped around the surface of the pork belly, and the color was very beautiful, and then the right amount of cooking wine was boiled from the side of the pot. Then cook a little soy sauce from the side of the pan. Then add a large pot of boiling water. This water must be a little more. After boiling, skim off the surface scum and oil with a spoon. Don't do it. Braised pork can be fatty but not greasy. Then prepare a few green onion leaves, no green onion leaves, white onions can also be. Then pour all the braised meat into a small pot, place on the gas stove, turn the heat to the lowest lid and simmer for 40 minutes. After 40 minutes, subtract the onion and ginger inside, do not add two spoonfuls of salt, remember not to add too much, the soup will become more and more salty, cover the lid and cook for 20 minutes. After 20 minutes, open the lid and open the heat to collect the juice, see the soup become viscous, and keep turning when you need time to prevent sticking to the pan. After the soup is put away, it can be placed on a fat but not greasy plate, and the braised meat that melts in the mouth is ready. If you don't want to learn black, I'll bring the pot to your house and call you. Although the uncle can't accompany you for a lifetime, every day makes you have a big appetite.
