braised pork

Overview

I don’t know if you like to eat boiled meat. I remember when I was in elementary school, every Chinese New Year, my grandfather’s family would always cook a pot of meat with nothing but salt. At that time, one could only have a satisfying meal of meat during the Chinese New Year. In an era of material scarcity, let’s leave the tradition behind. First, the aroma is fragrant, and then the fragrance lingers on your lips and teeth~ Today’s braised pork is first cooked in large pieces, then cooked with soy sauce and other seasonings, and finally cut into small pieces and lightly cooked. The meat was not braised, the middle piece felt like boiled meat, and the outside felt like braised meat. I really like this taste.

Tags

• hot dishes
• cinnamon
• fresh soy sauce
• ginger
• lotus root
• pork belly
• red dates
• star anise
• fragrant leaves
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the meat into 5cm square chunks and wash them, scrape the skin of the lotus roots and wash the dates and set aside.

   

2. 2 Prepare star anise, ginger, bay leaves, and cinnamon.

   

3. 3 Cut the lotus root into pieces and cook the ingredients in steps 1 and 2 together. Cooked through, chopsticks go through the meat easily.

   

4. 4 Add soy sauce and salt and cook for a while to let the flavors infuse on the surface of the meat.

   

5. 5 Remove the meat and cut into 1cm thick strips. You can see that the inside of the meat is still white. Return to the pot and cook over high heat until the juice is reduced.

   

6. 6 Cooked braised pork. The outside is braised and the inside is fragrant, the boiled meat is fragrant, delicious~