Tiger skin spicy braised pork
Overview
After eating too much braised pork, let’s try the different braised pork with tiger skin and spicy food.
Tags
Ingredients
Steps
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Wash the pork belly.
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Put cold water into a pot, pour an appropriate amount of cooking wine, ginger slices, and one star anise into the pot, and cook until six or seven times mature.
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Remove and drain.
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Cut into small pieces.
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Cut the green onions into sections, slice the ginger, and prepare the cinnamon and star anise.
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Pour a little oil into the pot, just enough to moisten the pot, add the pork belly and stir-fry.
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Fry until pork belly oil seeps out and turns yellow, pour out to control the oil.
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Leave a little oil in the pot and add rock sugar.
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Stir-fry over low heat until the rock sugar melts and turns amber in color.
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Add pork belly and stir-fry until browned.
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Pour in cooking wine and stir-fry until fragrant.
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Add star anise, cinnamon, ginger slices, and scallions and continue to stir-fry evenly.
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Pour in hot water just enough to cover the pork belly, bring to a boil over high heat, then reduce to medium to low heat and simmer. About 50 minutes.
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While the meat is stewing, wash the green peppers, remove their stems and seeds, and cut them into sections. If you can eat spicy food, you don’t need to remove the seeds.
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Take another dry pan, add no oil, add green pepper and stir-fry over medium heat.
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Fry until the skin of the green pepper turns into tiger spots.
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Pour a little vegetable oil to coat the skin of the green pepper, stir-fry for a while until the skin becomes wrinkled, turn off the heat and set aside.
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Cook the pork belly until the soup is almost dry. Add green pepper and salt and stir-fry evenly.
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Cover and simmer over medium heat for about 2 minutes.
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Pour 10 grams of balsamic vinegar along the edge of the pot, reduce the juice over high heat and stir-fry evenly.
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Remove from pan and plate.
