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Introduction: China's food culture has a long history, and one of them is deeply loved by the masses of the people - braised pork. The appearance of braised pork reflects the characteristics of "thick oil red sauce", fat but not greasy, slightly sweet taste, melt in the mouth, the following and everyone to share the method of this dish.
Ingredients: pork belly, garlic, ginger
Ingredients: 2 star anise, some dried chili peppers, 2 fragrant leaves, 1 small piece of cinnamon, 1 gram of cumin, 6 grams of rock sugar, watercress sauce, cooking wine, pepper, chicken powder, thirteen spices
【Braised pork】— fat but not greasy, melt in the mouth
Step 1: Cut the pork belly into cubes of about 2 cm, cut two green onions of about 2 cm, and gently pat the ginger and garlic not too loose.
Step 2: Add water to the pot, put the prepared pork belly under the cold water, and then pour a little cooking wine to remove the fishy smell of the pork, boil the water and then beat the floating foam on it, and then cook for about 1 minute to fish out the pork, and the fished pork is rinsed with water.
Step 3: Pour vegetable oil into the pot, pour out after the oil is hot, pour out a small spoonful of cold oil into the pot to prevent pork from sticking to the pan, pour in the pork belly and fry it over medium heat, the pork belly slowly turns yellow, the pork skin bubbles, and the fat meat can be fished out of the pot when it shines and flows oil.
Step 4: Now start boiling sugar color, turn on a low heat and put in a handful of rock sugar, when the rock sugar slowly dissolves into reddish brown foaming, pour in pork belly, quickly stir-fry to let the sugar color wrap the pork belly, start pouring in the shallots, ginger, garlic prepared in advance for stir-frying, stir-fry for 1 minute pour watercress sauce and cooking wine, add water to make the water over the pork belly, wait for the water to boil, add pepper, chicken powder, thirteen spices, cover the lid and open the low heat to cook for 40 minutes.
Step 5: Always look at the water in the pot to avoid boiling and drying, cook until 20 minutes to add edible salt, after 40 minutes to the soup juice is still a lot left, open the fire to collect the juice.
Step 6: Delicious and tempting braised pork is ready, but the braised meat is too hot, don't eat more Oh~
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