braised pork
Overview
Pork belly (pork rib meat): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia. It has the effects of nourishing the kidneys and blood, nourishing yin and moisturizing dryness. However, due to the high cholesterol content in pork, people with diabetes, obesity and people with high blood lipids should not eat more. Pigskin and pig's trotters have the effects of harmonizing qi and blood, moisturizing the skin, and beautifying the skin. Women who love beauty can eat more pigskin and pig's trotters.
Tags
Ingredients
Steps
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First cut the skin-on pork belly into two large pieces and cook them, then remove them and set aside.
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Cut the skin-on pork belly into pieces of about 2 cm, cut the ginger slices into slices, and cut the green onions into sections of about 2 cm and set aside;
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Wash the onion and ginger, cut the onion into strips, cut the ginger into shreds, and set aside on a plate.
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Pour water into the pot, then add the meat cubes, white wine and 4g of ginger, cook again, remove and drain the water and set aside;
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Heat a thin layer of salad oil in a pan, heat it over low heat, add the remaining star anise, ginger, green onion, white wine, and simmering sauce, stir-fry, and pour boiling water to cover the meat.
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Bring to a boil over high heat (it starts to smell fragrant), then simmer over low heat for 40 minutes. At this time, the soup should be very small and thick. You can stop the heat and remove from the pot. It will be fragrant.
