braised pork

Overview

Braised pork is a classic Chinese delicacy. If you want to make braised pork well, you must first choose the meat. Generally, you should choose waist strips of pork belly with skin, which is fat and lean. Second, you must have a bowl of old soup. The key to the taste lies in the old soup. The old soup can be stored for a long time after being frozen, and the flavor will become stronger the more you use it.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• wedding banquet
• dinner
• famous dishes
• aniseed
• cooking wine
• laotang
• oil
• old soy sauce
• onions
• pork belly
• rock sugar
• ginger
• salt

Ingredients

Steps

1. 1 Main and auxiliary ingredients: pork belly, soup

   

2. 2 Cut the pork belly into cubes. Pour cold water into the pot, add appropriate amount of cooking wine, bring to a boil and cook for 1 minute.

   

3. 3 Remove the meat pieces, rinse them and set aside.

   

4. 4 Put a little oil in the pot, add rock sugar, and fry over low heat until it turns amber color. Put the aniseed in the oil on the edge of the pot and stir-fry until fragrant.

   

5. 5 Add reserved pork belly. Stir fry evenly.

   

6. 6 Add green onions and ginger slices. Cook in dark soy sauce. Fry the meat pieces until browned.

   

7. 7 When adding the old soup, be sure to add some more water, otherwise it will burn dry.

   

8. 8 After boiling, add appropriate amount of salt to taste. Cook on low fire for about 60---90 minutes,

   

9. 9 Cook until the meat is tender and then turn off the heat.

   

10. 10 Remove from pan, plate, and serve.