Home-style braised pork

Overview

Because this braised pork dish is for children, many ingredients are omitted from it, including bay leaves, dried chili peppers, MSG, etc. It was not fried until it turns into sugary color at the beginning, and the juice was a bit overcooked in the end, so it would be better to keep more juice. Although there are many areas for improvement, the taste is still okay...

Tags

• hot dishes
• home cooking
• maternity
• winter recipes
• lunch
• famous dishes
• cooking wine
• garlic
• light soy sauce
• mint leaves
• old soy sauce
• onions
• pork belly
• rock sugar
• star anise
• diced carrots
• ginger

Ingredients

Steps

1. 1 A piece of pork belly weighing about a pound, choose a leaner one, family members who are too fat in summer will not eat too much.

   

2. 2 Boil in water for 20 minutes. If there is no blood when you pierce it with chopsticks, you can take it out and rinse with clean water.

   

3. 3 Cut the meat into small pieces (the meat is a little undercooked), prepare onions, ginger, garlic, star anise, and rock sugar and set aside.

   

4. 4 Put oil in the bottom of the pot, scallions, ginger, garlic, star anise (put in the ingredients first without frying the sugar color) and rock sugar and stir-fry until the ingredients are fragrant.

   

5. 5 Pour the meat into the pot and stir-fry until golden brown. A lot of oil will come out. If you are afraid of greasiness, you can pour out some oil, add dark soy sauce, light soy sauce, and diced carrots and continue stir-frying. Then add water and cooking wine, and the water will completely cover the meat. Bring to a boil over high heat and then reduce to low heat for an hour.

   

6. 6 Add two mint leaves to make the soup more fragrant. After an hour on low heat, remove the onion, ginger, garlic and other ingredients, then turn to high heat to reduce the juice. It is very important to collect the juice. You must pay attention to it. I did it.