Spicy Braised Pork Belly

Prepare the seasonings, a spoonful of peppercorns, a spoonful of pepper noodles, a spoonful of soy sauce, two spoons of white wine, two spoons of Pixian watercress, a small piece of hot pot base, a handful of dried chili peppers, a piece of ginger, a few grains of garlic, a few pieces of green onion, a few aniseed and bay leaves.

Pick, wash and chop the chives.

Scrape and clean the skin of the pork belly, cut into strips and blanch, then take it out and put it in a hot pot over low heat to stir out a little oil, then add a small spoonful of sugar and two small spoons of white wine and continue to stir-fry to coat the pork belly with a little sugar color.

Put the pork belly to one side of the pan, add the above seasonings and stir-fry until the red oil is released.

Then stir-fry evenly with the pork belly until fragrant.

Add hot water and bring to a boil over high heat, covering the pork belly.

Pour into the pressure cooker and press the meat button.

After pressing, pour it into the pot over high heat to reduce the juice, then add half a spoonful of chicken essence, take it out of the pot and put it on a plate, and finally sprinkle with chives.

Overview

Tags

Ingredients

Steps