braised pork

Overview

My husband loves the melt-in-the-mouth braised pork. It is stuffed with shredded green onions, minced garlic and green peppers and stuffed into white steamed buns. It tastes delicious when you bite into it. This time, I put a few eggs in to turn it into a meat-hook egg. It’s a good breakfast if you don’t want it to be too greasy. Just be careful when frying the fatty meat and it burned me this time

Tags

• hot dishes
• home cooking
• common dishes
• children
• old man
• winter recipes
• lunch
• famous dishes
• aniseed
• braised dark soy sauce
• cooking wine
• dried chili pepper
• egg
• oil
• pork belly
• rock sugar
• zanthoxylum bungeanum
• fermented bean curd
• salt

Ingredients

Steps

1. 1 Prepare pork belly

2. 2 Put the pot under cold water

3. 3 After opening, turn off the heat and remove the floating residue

4. 4 Prepare accessories

5. 5 Add cold oil and rock sugar to the pan and stir until the meat turns into caramel color

6. 6 Add the meat and stir-fry. Pour in the cooking wine and stir-fry for a while until the aroma comes out. Then continue to stir-fry the onions and ginger

7. 7 Pour in boiling water, about twice as much as the meat, add in dried Sichuan peppercorns and aniseed, skim off the floating residue

8. 8 Add the hard-boiled eggs to a casserole and simmer. Pour in the fermented bean curd juice and simmer over high heat for a while, then turn to low heat

9. 9 Simmer over low heat until the soup dries up and melts in your mouth