Steamed braised pork

Overview

I haven't been idle since I woke up at 9 o'clock in the morning. Even if I eat, I am in a hurry. I haven't started the run as promised. I just finished dinner and it is not suitable for exercise. I put away the pots and pans and wiped the oven. The chicken legs were roasted in the oven today, and the inside was full of oil. Tomorrow's task will not be easy. There are more things to fry during this period. Tomorrow The kitchen needs to be thoroughly cleaned. I am free at home during this period, and the things to do have been arranged for the Spring Festival, so I usually prefer to cook dishes that I don’t have to watch all the time, such as today’s braised pork. It is easy to make, there is no fume, and more importantly, it tastes good. The finishing touch is a little bit of vinegar, be sure to add it! ! !

Tags

• hot dishes
• home cooking
• children
• old man
• winter recipes
• banquet dishes
• lunch
• cooking wine
• ginger
• light soy sauce
• old soy sauce
• onions
• pork belly
• star anise
• vinegar
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• hoisin sauce

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Add bay leaves, star anise, Sichuan peppercorns, 1 spoonful of cooking wine, scallions, a few slices of ginger to the pork belly, and bring to a boil just enough water to cover the meat.

   

3. 3 Wash the blanched pork belly to remove any blood foam and drain.

   

4. 4 Add dark soy sauce, light soy sauce, cooking wine, sugar, hoisin sauce, ginger, and vinegar.

   

5. 5 Stir well to coat each piece of meat with the sauce. Steam in a pot of water over low heat for 1 hour.

   

6. 6 After the meat is steamed, the soup will come out, and you can use it to mix with noodles and rice. (Don’t secrete it all)

   

7. 7 Pour the rest into the pot and reduce the juice over high heat.

   

8. 8 Fat but not greasy, not too thin, with a hint of soy sauce, salty and a bit sweet, the pork belly is ready to go with rice.