Secret Braised Pork

Overview

I am a foodie. I love to eat but I don’t know how to cook it, so I often search for gourmet recipes and cook them as if they were copied. After failing again and again, I came up with today’s secret recipe to share with my sisters

Tags

• hot dishes
• shandong cuisine
• children
• old man
• winter recipes
• lunch
• famous dishes
• braised soy sauce
• chenpi
• chicken essence
• cooking wine
• dried chili pepper
• garlic
• oil
• onions
• pork belly with skin
• rock sugar
• star anise
• very delicious
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Prepare accessories

2. 2 I forgot to take a photo of the blanched meat, so I just uploaded the blanched meat. Bring a pot of water to a boil, add in meat pieces cut into finger-thick pieces and cook until the water boils, continue to cook for three to four minutes, remove and set aside

3. 3 Heat the wok, pour in the blanched meat and stir-fry until oil comes out, take it out of the wok and set aside

4. 4 If the meat comes out with less oil, pour in a little more cooking oil and heat it up, add onion, ginger, garlic, star anise and chili until fragrant, add the meat and continue to stir-fry, add light soy sauce and soy sauce and stir-fry

5. 5 After coloring, pour boiling water to cover twice the height of the meat. Add salt, chicken essence, cooking wine, rock sugar, tangerine peel, and Sichuan peppercorns. Cover, reduce to low heat, and simmer until the soup is almost gone. Turn off the heat.

6. 6 Put the meat into the vessel first, use chopsticks to pick out the granular dry ingredients from the accessories (for aesthetic reasons) and then add the soup

7. 7 Just set the table