Our family likes to eat braised pork, almost every day can not do without this dish, but before every time the meat made out of the feeling is not too delicious, feel the meat quality is a little chai, and then then grope, and finally make not chai and eat in the mouth is not fat braised meat.
The cortex is soft and sticky, but the shape is not scattered, the color is red and bright, sweet and salty. You might as well try it.
Directions: Pork belly with skin (the one with the bone I chose), potatoes (three), star anise (one or two), star anise (half a stick), chili pepper (one stick), rock sugar, soy sauce, garlic, hot water, chicken essence, salt, cooking wine, oil, vinegar (aged vinegar is better).
Ingredients: Cut the pork belly into pieces, blanch the water in a pot under cold water, and remove the washed foam. (The pot under cold water can better remove the blood in the meat)
Peel the potatoes and cut into small pieces.
Pour oil into the pot, fry the pork belly until the surface is a little browned, and the oil remains in the pan. (At first, you don't need too much oil to fry, the fat meat will produce its own oil)
Sauté the sugar color with crushed rock sugar, pour in the meat, sauté until the meat is colored, add a little cooking wine and soy sauce. (When frying sugar color, if you are not sure, it is best to fry with a low fire, otherwise the sugar is fried, the meat is also very difficult to eat, it is a paste)
Sauté the star anise, cinnamon and chili peppers together. (If there is a grass fruit at home, it is best to put a grass fruit, but I don't have one at home)
Pour in hot water, flush with the meat, bring to a boil over high heat, reduce heat and simmer slowly. (It takes about an hour to stew)
Add a small amount of oil to another pan, sauté the potato cubes, add a little soy sauce and salt, stir-fry well, turn off the heat. (Stir-fry the potatoes for a while, fry until they are five ripe, then add soy sauce before turning off the heat, add potatoes too early to make easy paste)
Add salt, garlic, cover the lid over low heat and cook for another three or four minutes, then turn off the heat.
Add chicken essence and vinegar to taste and remove from the pan. (I don't need to collect juice this, and the last juice is already very strong)
When cooking braised pork, you should add enough water at one time, don't open the lid for a while, so that the aroma of the meat is all scattered, the meat cooked out is not so fragrant, you must use a low fire, our home is boiled in an iron pot, which is much more delicious than the pressure cooker or non-stick pan or the like, just like the kind of soil stove in the countryside, the meat is soft and sticky.