Eat two braised dishes
Overview
Braised food refers to dishes made by cooking the raw materials after preliminary processing and blanching in prepared marinade. Braised food can generally be divided into three categories: red braised, yellow braised, and white braised. Even Chinese food on the tip of the tongue says that it must be braised once before eating. The raw materials can be vegetarian or meaty, and the raw materials can be many. Looking at the braised food in every corner of China, you can imagine its popularity.
Tags
Ingredients
Steps
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Put the star anise, dried chili pepper, Sichuan peppercorns and cinnamon into gauze and tie them well. Boil in water for 40 minutes.
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Blanch the skin of the pork belly in hot water until it turns white, peel and wash the lotus root, remove the hair and grease from the meat skin, blanch it in hot water, and put everything into the pot.
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Pour the cooked seasoning water and seasoning packets into the main ingredient pot, add light soy sauce, dark soy sauce, salt, garlic, and ginger slices. Bring to a boil over high heat, then simmer over low heat. After about an hour and a half, turn off the heat. Take out the lotus root and set aside for use. Take out the pork belly and fry into small pieces. Add the seasoning water again to neutralize the skin and cook for half an hour.
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Slice the lotus root. If the flavor is not enough, pour out some of the seasoning water and soak the lotus root in it.
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After the pork belly and skin are cooked for half an hour, turn off the heat, take out the seasoning packet and ginger and garlic, pour them into a mold, let cool and refrigerate them, then take them out and slice them after they are frozen.
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Slice the lotus root slices and serve on a plate.
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Aspic slices
