Ingredients: pork belly, green onion, ginger, star anise, cinnamon, fragrant leaves, sugar, salt, rice wine, soy sauce
Heat the pot, then rub the skin of the pork belly down and rub it in the pan for a while. Remove odors and pig hairs from the epidermis.
Then, put the pork belly in water, scrape off the paste on the skin with a knife and wash it clean.
Cut the pork belly into chunks with a knife and place in a dish for later.
Sauté sugar color. (If not, you can omit it and add braised soy sauce to the back)
Add some rock sugar, a small bowl of water, and a small amount of oil to the cold pan. (Adding water to boil sugar color is relatively easy to succeed, although the time will be longer)
Start the fire and simmer the rock sugar. After dissolving, it immediately turns into a small fire and slowly boils.
Because in the process of boiling sugar color, the change is very fast, the fire is easy to grasp poorly, and the sugar color will fail to boil.
In the boiling process, you must constantly stir the sugar juice in the pot until the pot changes color and becomes date red, and when the pot begins to change from small bubbles to large bubbles, immediately add boiling water. (Note that it must be boiling water)
Simmer for a few more minutes over medium heat to allow the water and sugar to blend. (The color of the boiled sugar is slightly bitter, but also slightly sweet, with a caramel flavor)
Pour the sugar out of a small bowl and set aside.
If the pork belly is fresh, it does not need to be blanched. If it is not fresh meat, it needs to be blanched.
Cook the meat in cold water and add rice wine, green onion and ginger slices.
Bring to a boil over high heat, bring to a boil and skim off the foam.
After that, remove the meat, rinse it with cool water, and drain it.
Wash the pan, heat it up and pour the oil.
Put the meat in and sauté it, fry it out of the grease, and fry the meat until it feels slightly burnt.
Probably this state
Pour out the excess oil inside, you can use it again next time.
Add the green onion, sliced ginger, two fragrant leaves, one star anise, and a small piece of cinnamon.
Sauté the spices until fragrant.
After sautéing, add a spoonful of rice wine.
Half a scoop of light soy sauce, simply sauté twice, adding the right amount of boiling water. (Boiling water without meat)
Add the simmered sugar color. (No braised soy sauce can be added, and a few grains of rock sugar)
Cover again and simmer over low heat for 40 minutes.
When the time is up, open the lid and add a small spoonful of salt to taste.
Then close the lid and simmer for another 10 minutes.
After ten minutes, pick out the spices inside.
Collect the juice over high heat.
A bowl of fragrant braised pork is ready.
The fragrance is overflowing and the mouth is fragrant.
Delicious is just right!