braised pork

Overview

I made braised pork today. I prefer the taste of the braised pork I made. If you have the conditions, you can also use a casserole to simmer it over low heat. Also, I think the raw materials and ingredients for cooking are very important. For example, whether the soy sauce is good or not will definitely affect the taste to some extent. Okay, let’s teach you how to do it. If there are some places that need explanation, please explain them in the comments later

Tags

• hot dishes
• home cooking
• chili shreds
• cooking wine
• garlic cloves
• light soy sauce
• old soy sauce
• pork belly
• shredded ginger
• star anise
• vinegar
• white sugar
• minced green onion
• salt

Ingredients

Steps

1. 1 Light the fire, put the cut meat into the pot, add water, and prepare to blanch.

   

2. 2 The water in the pot is boiling, blanch the water picture. (Blanching is to remove the blood and water in the meat)

   

3. 3 Pour the blanched meat into clean water and put it on a plate for later use.

   

4. 4 Prepare the auxiliary ingredients as shown in the picture: chopped green onion, shredded ginger, 4 garlic cloves, one and a half star anise, and a little shredded chili pepper.

   

5. 5 Prepare the cooking wine, light soy sauce, dark soy sauce, vinegar, and sugar in order and set aside.

   

6. 6 Light the fire (low heat), add all the ingredients and stir-fry.

   

7. 7 Pour the meat in and stir-fry, then add the fifth step in the picture in order (instructions, only need to add a little vinegar, about 4 tablespoons of sugar, preferably rock sugar)

   

8. 8 After the meat is stir-fried and browned, just add water and boil it. (It is best to add enough water at one time. It’s okay to have more water. The water will be burned away.)

   

9. 9 When the meat comes to a boil, reduce to low heat and simmer for about ten minutes. Open the lid, take a look, and stir-fry. Then switch to high heat and cook for a while.

   

10. 10 After opening the lid and taking a look, change the high heat to low heat and cook slowly for a while. (If you feel that there is less water during this period, you can add a little more water to prevent it from drying out. If the color of the meat is not dark, you can also add some dark soy sauce to color it.)

    

11. 11 Cook from low heat to high heat, then add an appropriate amount of salt, and then add a little sugar, stir-fry. Boil and collect the soup. (The total cooking time is about 45~50 minutes) You can add some chicken essence before serving. I don’t eat chicken essence or MSG, so I omit it.

    

12. 12 The braised pork is ready! Sprinkle some chopped green onion to make this dish look more appetizing!