Mao's braised pork is a very nutritious and delicious local specialty Hunan dish.
This dish is best made at home, using simple ingredients -—— pork belly to make such a delicious local dish, the ingredients are not only cheap and easy to obtain, but also very nutritious and delicious.
So how do you make this dish? Today Gollum sister will teach you its most local practice.
Follow Gollum to see how to make this dish!
<h1 class="pgc-h-arrow-right" data-track="19" > the main ingredient</h1>
The main ingredients are pork belly, quail eggs, accessories are cooking wine, soy sauce, ginger, sugar, peppercorns star anise leaves cinnamon dried pepper, watercress sauce, rock sugar, salt.
<h1 class="pgc-h-arrow-right" data-track="13" > the main step</h1>
1. Prepare all the ingredients. Fry the pork belly over high heat until the skin is yellowish. There is no need to add cooking oil to the pot here, because the pork skin will melt when it is hot.
2. Wash and cut the braised pork belly into pieces, add water to the pot, add the cut pork belly, ginger slices, green onion, add a large spoonful of cooking wine to blanch the pork belly with water to remove the fishy smell.
3. Cook the quail eggs and peel them for later, then add the appropriate amount of soy sauce and stir well. Fry the quail eggs in hot oil until golden brown.
4. Heat the oil and add the right amount of rock sugar and add the right amount of water, and boil the rock sugar until it is slightly frothy.
5. Then put the cut pork belly cubes into it, sauté over low heat, and fry the skin of the pork belly until golden brown.
6. Add ginger slices, garlic cloves, white onion, peppercorns and other seasonings, continue to sauté to bring out the aroma. Finally, add the right amount of water and cooking wine, slowly simmer for about an hour on medium heat, and use chopsticks to easily insert the pork belly.
7. Finally, turn the heat to collect the juice and add the appropriate amount of salt to get out of the pot.
Just such a delicious and nutritious dish is made, how, have you learned? Give it a try for yourself.
<h1 class="pgc-h-arrow-right" data-track="20" > tips</h1>
1. The rock sugar must be melted fully, and it should be fried until golden brown, so that the coloring of the pork belly is very beneficial in the later stage.
2. Pork belly must be added to the shallots and ginger slices and other blanched water to remove the fishy taste.
<h1 class="pgc-h-arrow-right" data-track="17" > have attitudes, souls, tastes, and tastes. Every day, we focus on sharing all kinds of delicious ingredients, recipes, welcome to like, follow, comment and retweet. </h1>