#头条家时光 #
People often say that "there is nothing that cannot be solved with one meal, if there is, then eat two more", although it is a bit of an exaggeration, but it is true that everyone cannot resist food. No matter what troubles you encounter in life, food is the best comfort for people, taste bud satisfaction can make people happy, temporarily forget some troubles, so there has long been "only food and love can not be disappointed" this sentence, enough to see the importance of food to people. What do you usually make when you buy pork belly to eat? Today I share a different method of pork belly, 100 times more delicious than braised pork, soft and sticky, fat but not greasy, like friends hurry up to make it together!
Ingredients: pork belly
Seasoning: oil, green onions, spring onions, ginger, cinnamon, fragrant leaves, star anise, white genius, cooking wine, rock sugar, salt, light soy sauce, beer
Production steps:
1. Cut the purchased pork belly from the middle, and then change the knife to cut into long strips, the hair on the pig skin has been burned by the boss who sells the meat, we can clean it directly.
2. Boil water in a pot, put a few pieces of ginger in a cold pot with pork belly, pour in cooking wine, then turn on high heat to bring the water to a boil, knock off the foam on it, and blanch for 3 minutes. When the time is up, take it out and put it in a large basin, wash it with running water, and then fish it out to control the moisture for later use.
3. Prepare a small section of green onions cut into segments, a piece of ginger cut into slices, cut and put on a plate, and then prepare a small piece of cinnamon, a few fragrant leaves, an star anise, and a piece of white pycnogenol.
4. Restart the pan, add a little oil, put the pork belly in, turn on low heat and fry slowly, be careful when frying, so as not to splash the hot oil on your hands and burn. Fry for about 2 minutes, fry on one side until golden brown and then fry on the other side, so that the fried pork belly is not greasy and can further remove the fishy smell. After frying the pork belly until golden brown on both sides, clamp out the meat to control the oil, and then pour out the excess oil and save it for stir-frying greens.
5. Leave a little base oil in the pot, put a small handful of rock sugar to fry the sugar color, turn on low heat throughout the process, fry the sugar into jujube red, fry until the sugar liquid is frothy, add a little boiling water, and then stir it with a spatula to fully integrate the sugar color and water together, and then put the pork belly in, and then pour a bottle of beer, the amount of beer is just less than the pork belly. Then add green onion, ginger, cinnamon, fragrant leaves, star anise, and white genius, add 2 teaspoons of salt, a little light soy sauce, a little rock sugar, cover the lid, turn on high heat to bring the water to a boil, turn to low heat and simmer for 50 minutes.
6. When the time is up, open the lid of the pot, pick out all the spices and do not use them, and then turn on high heat to thicken the soup and then you can get out of the pot. Then cut the meat into small pieces, put it on a plate, and then drizzle the juice evenly with the pot, sprinkle with chopped green onions and eat. If you like to eat meat, you can directly take it and eat it whole, without changing the knife to cut it!
The pork belly this way, soft and sticky, fat but not greasy, one bite is really enjoyable. Friends who like it can collect it and make it for their families when they have time. If you like to eat pork belly that does this, would you like to give it a thumbs up? Thanks for your attention, sharing different home-cooked food every day.