Electric pressure cooker steamed braised pork

Overview

This style is known as eating the braised pork in the bowl and looking at the pot. The skin is thin and the meat is tender, soft and fragrant. The flavor is mellow and juicy. It is crispy but not broken. It is fragrant and glutinous but not greasy. It does not use a drop of soy sauce, but the color is red and bright, reflecting the characteristics of the rich red sauce. When it is brought to the table, the attractive color of the braised pork is steaming with sizzling heat. The smell, with a strong and tangy aroma, goes straight to the internal organs. When you take a bite, it is fat but not greasy, fragrant and delicious. It makes people salivate and warm the heart at the same time. The whole family is full of praise. Seeing the family happily tasting the food made by themselves, they feel sweet and warm in their hearts.

Tags

• hot dishes
• chicken essence
• cooking wine
• ginger, onion, garlic
• lettuce
• pork belly
• rock sugar
• thirteen incense
• white sugar
• fermented bean curd
• red pepper
• salt

Ingredients

Steps

1. 1 Have all materials ready.

   

2. 2 Chop (beat) ginger, garlic, and rock sugar into pieces, cut red pepper and green onion into sections, and wash lettuce.

   

3. 3 Put the pork belly in cold water and boil to remove the blood.

   

4. 4 After the water boils, remove the foam, remove the pork belly, and set aside.

   

5. 5 Pour oil into the wok and turn on high heat. After the oil is hot (the pan will smoke slightly), add ginger, onion, garlic and red pepper and stir-fry until fragrant.

   

6. 6 Add the meat pieces to the pan and stir-fry until they change color, then remove.

   

7. 7 Clean the pot, pour oil again, put the rock sugar into the pot with cold oil, the amount of rock sugar should not cover the oil or the ratio of rock sugar to oil is 1:1.

   

8. 8 Use a spatula to stir-fry over medium heat (similar to the method of stir-frying, the rock sugar melts while stir-frying).

   

9. 9 The color is close to brownish red and there are bubbles popping out. It will be over after frying, and it will become soft after that.

   

10. 10 Turn off the heat (the oil temperature is too high to avoid oil stars from splashing), pour in the pork belly, and stir-fry quickly so that the sugar color is evenly coated on the meat.

    

11. 11 Turn on the heat, add cooking wine, salt, sugar, thirteen spices, chicken essence, and fermented bean curd, and fry the pork belly until golden brown. You can fry for a few more minutes. In this way, part of the oil in the pork belly will overflow, and the meat will be less greasy. Take out the fried pork belly.

    

12. 12 Put the fried pork belly into the electric pressure cooker and steam for 30 minutes.

    

13. 13 Arrange a plate with lettuce, use chopsticks to take out the steamed meat, skin side up, put it on the plate, and you're done!

    

14. 14 Appreciate the finished product picture.

    

15. 15 Appreciate the finished product picture.

    

16. 16 Appreciate the finished product picture.