Braised pork with tangerine peel-----fat but not greasy

Overview

Haha, I haven't written a recipe for a few days. I haven't been lazy recently. You will definitely ask what you are doing. When autumn is approaching, my colleagues in the store are knitting scarves. I didn't think too much at that time. I was thinking about going home for the Chinese New Year and was bored, so I bought it to kill time. As soon as I bought it, I got out of hand. The thick thread was quite easy to knit, and one was finished. Then I bought a thin one. Every time I knitted a large length, I couldn't figure out what was wrong. Then I got stuck. Recently I have been suffering from back pain, neck pain, and eye pain, so I’m thinking about giving up. Today’s dish is a must-have for Chinese New Year banquets, and it’s easy to make. I’m the kind of person who doesn’t like anything but meat. I’ve already practiced it for you

Tags

• hot dishes
• home cooking
• chinese banquet
• chenpi
• cinnamon
• light soy sauce
• onion knot
• pork belly
• rock sugar
• star anise
• fragrant leaves
• ginger slices

Ingredients

Steps

1. 1 Haha, now when I go to the supermarket to buy food and see good pork belly, I can’t help but want to buy it all. It’s best to choose three-layer pork belly. It’s too fat and greasy, and it’s easy to cut into slightly larger pieces if it’s too thin

   

2. 2 Pour an appropriate amount of water into the pot, put in the sliced pork belly, pour in a spoonful of cooking wine, and after boiling, pour out the water. Rinse the foam on the meat with warm water and drain the water for later use. It is best to use kitchen paper to absorb the water to avoid frying it later

   

3. 3 Prepare tangerine peel, a bay leaf, star anise, cinnamon, and a few dried hawthorns if you have them

   

4. 4 Heat the pot. No need to add oil. Each piece of meat is evenly attached to the bottom of the pot. Slowly let the pork belly release some oil over low heat

   

5. 5 Add the star anise and ginger slices and flip them over occasionally with chopsticks. Fry until the surface is slightly brown and seal the gravy inside. Do not fry for too long, as it will affect the taste of the meat

   

6. 6 Add a bottle and a half of beer, remember to cover the pork belly, and bring to a boil

   

7. 7 Add tangerine peel and cook together with the meat. It is best to wrap it with gauze. Haha, I ran out of it at home and forgot to buy it

   

8. 8 Add your favorite cinnamon, star anise and fragrant leaves

   

9. 9 Add a spoonful and a half of light soy sauce, add green onion knots, cover and simmer over medium-low heat

   

10. 10 Stir fry in the middle, and when the soup is half reduced, add some rock sugar, let it fully dissolve, and continue to cook with a lid. When there is still a little bit of soup left, open the lid, turn to high heat to reduce the juice, and add a little salt. Remember that light soy sauce is salty. Don’t open the lid frequently when simmering, otherwise the meat will be easy to lose oil, but it does not mean that you will blame me when it becomes mushy

    

11. 11 At the end, when the juice is reduced over high heat, be sure to stir-fry continuously, and finally sprinkle a little chopped green onion and serve

    

12. 12 This is the first time I make braised pork in this way. I think it has a little orange flavor which makes it more relieving and more fragrant

    

13. 13 It’s really fat but not greasy braised pork