braised pork
Overview
The delicious braised pork - don't be kidding me, if I don't eat meat, then what am I doing at the top of the food chain? I am a typical carnivore and enjoy all kinds of meat. Meat is a high-quality source of amino acids, which can give humans the most primitive sensory enjoyment. This kind of enjoyment is not limited to the tip of the tongue, but also to vision, smell, and psychology. It is an all-round three-dimensional pleasure. I dare say that there is nothing more attractive in this world than a pot of braised pork slowly simmering on the stove, with the mellow aroma filling the air? If there is, it must be the body fragrance of the person you truly fall in love with. A bite of meat, a glass of wine, everything you eat and drink is hearty. Three or five close friends, chatting about the past, romance, music flowing, just thinking about it is a kind of happiness that makes people unable to extricate themselves. It would be wonderful if there were red sleeves to add wine and a charming smile. I got very drunk and took advantage of my slight drunkenness to sing Beyond's "Broader Seas, Sky" and "Glory Years" together. It was so cool! Yes, I am an alcoholic and a classic carnivore. We humans have struggled for thousands of years and finally reached the top of the food chain. Let me eat grass? No kidding!
Tags
Ingredients
Steps
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Cut the pork belly into strips, scrape off the skin, cut into mahjong pieces, wash well and put into the pot under cold water, add Shaojiu wine, ginger slices and water and set aside
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Wash the star anise, cinnamon, peppercorns, cloves, dried chili peppers, cut the ginger into large pieces, and crack the garlic and set aside
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Heat oil in a pan, add rock sugar and stir-fry the sugar color
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When the syrup turns a tender sugar color, add the pork belly pieces and quickly stir-fry, add star anise, cinnamon, peppercorns, cloves, dried chili, ginger and half of the garlic, cook with Shaoxing wine, and stir-fry until fragrant
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Add the stock, bring to a boil over high heat, turn to low heat and simmer. When half of the soup is reduced, add light soy sauce and oyster sauce, and continue to simmer over low heat
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When one-third of the soup is reduced, add the other half of the chopped garlic, add salt, stir-fry evenly, and simmer over low heat. When the soup becomes oily, turn to high heat and stir-fry continuously so that the soup in the pot hangs evenly on the meat. Sprinkle white pepper, stir-fry evenly, and serve
