[Every bite has the fragrance of tangerine peel] Braised striped pork with tangerine peel and ginger

Overview

Three treasures of Guangdong: tangerine peel, old ginger and graminosa. The dish I made [Braised Striped Pork with Tangerine Peel and Ginger] was cooked with tangerine peel and old ginger. Unfortunately, I couldn’t find straw, so I could only temporarily use the waterweed used to make rice dumplings instead of straw. Although water plants are used instead of straw (straw) to tie and cook, the pork absorbs the aroma of tangerine peel and ginger, and the meat oozes in your mouth. After finishing this dish, I used scissors to cut open the bundled water plants. I found that the water plants left marks on the meat. The stripes were very beautiful.

Tags

• hot dishes
• balsamic vinegar
• chenpi
• cooking wine
• garlic
• light soy sauce
• old ginger
• old soy sauce
• pork belly
• star anise
• starch
• sugar
• zanthoxylum bungeanum
• small dried chili pepper
• waterweed

Ingredients

Steps

1. 1 Prepare the main ingredient: pork belly.

   

2. 2 Prepare accessories and seasonings.

   

3. 3 Wash the tangerine peel with water and soak it, scrape off the inner white layer; slice the ginger and garlic.

   

4. 4 Boil the pork belly (add a little cooking wine) and tie it with water plants.

   

5. 5 Add water and accessories to the pot to make soup (except balsamic vinegar, sugar, and starch).

   

6. 6 Then add the bundled pork belly.

   

7. 7 Add sugar again.

   

8. 8 Add a little more balsamic vinegar.

   

9. 9 Control the electric pot and cook until the pork belly is tender and then remove it. Use starch water to thicken the soup.

   

10. 10 After plating, cut the bundled aquatic plants into pieces, pour the gravy on them and serve.

    

11. 11 The pork absorbs the aroma of tangerine peel and ginger, and the meat oozes in your mouth.