Braised pork belly

Overview

Crispy, soft, glutinous, fragrant and not greasy, it’s the right time to replenish fat at the beginning of autumn. It’s a great product for skin beauty.

Tags

• private kitchen
• cao guo
• chicken essence
• cooking wine
• dried red pepper
• garlic
• green onions
• light soy sauce
• old soy sauce
• rock sugar
• star anise
• fragrant leaves
• ginger
• hoof

Ingredients

Steps

1. 1 Rinse the hoof with clean water, put it into a pot of cold water, add a few Sichuan peppercorns and 1 tablespoon of cooking wine to remove the fishy smell, and bring the water to a boil.

   

2. 2 After the fire is boiled, wash it with warm water. If there are a few hairs, use pliers to pull them out.

   

3. 3 Prepare various seasonings.

   

4. 4 Pour cooking oil into the pot and fry the skin on the bottom until slightly brown.

   

5. 5 Leave a little oil and add rock sugar, start to fry the sugar color, and slowly melt the rock sugar over low heat.

   

6. 6 Add the various seasonings prepared, garlic ginger, green onion spices, cooking wine, soy sauce, add the hoof and boiling water, a little more at a time, do not add water at any time. After the fire is boiled, reduce the heat to medium and small and simmer for 1.30 hours. Do not add salt first,

   

7. 7 Finally, reduce the juice over high heat, take it out and put it on a plate, add a small amount of the braised pork belly into a thin layer and pour it on the wings. The braised pork belly is crispy, soft, glutinous and not greasy.