braised pork

Overview

One day, when I downloaded the oven cookbook, I saw a text recipe for braised pork, which said that the braised pork was made by an A-level chef in a five-star hotel. I was moved, and I took action as soon as my heart moved. I spent a whole morning resting, and the taste was really delicious. The fat meat was sweet but not greasy.

Tags

• hot dishes
• chives
• cinnamon
• cooking wine
• dried chili pepper
• old ginger
• old soy sauce
• pork belly with skin
• quail eggs
• rock sugar
• star anise
• zanthoxylum bungeanum
• salt
• water

Ingredients

Steps

1. 1 Place the quail eggs in a pot of cold water and bring to a boil, then turn off the heat and simmer for more than 5 minutes. Take them out and soak them in cold water for 5 minutes.

   

2. 2 Put the pork belly in a pot of warm water and bring to a boil over high heat. Change to medium heat and cook for two minutes to remove the blood foam.

   

3. 3 Remove the pork belly and cut it into pieces about one centimeter square (you can cut it into pieces according to your personal preference) and let them dry.

   

4. 4 Drain the quail eggs, put oil in a pot and heat until it is 50% hot. Add the quail eggs and fry them slowly over medium-low heat. When they turn golden brown, take them out and drain the oil.

   

5. 5 Prepare the ingredients, slice ginger, cut green onions into sections, cut red finger peppers (I don’t have dried chilies at home), 2 star anise, 2 small pieces of cinnamon, and a small spoonful of Sichuan peppercorns.

   

6. 6 grams of water

   

7. 7 Leave about half a tablespoon of oil in the pot and heat over low heat until warm, add rock sugar and stir-fry slowly. 2. Fry until the sugar in the pan becomes smoky and turns brown. 3. Pour in the pork belly and immediately turn off the heat. Quickly turn the meat pieces to coat them evenly with sugar color. 4. Add about three kilograms of soup or water (if the pot is small, you can add it in several times, but it must be boiling water when adding water in the middle). After boiling over high heat, add ginger, star anise, pepper, cinnamon, dried chili, chives, soy sauce, and cooking wine. Cover and then reduce to low heat and simmer.

   

8. 8 After burning for half an hour, add quail eggs and salt, bring to a boil over high heat, then reduce to low heat and simmer for about an hour.

   

9. 9 When the soup is almost dry, turn to high heat to reduce the juice.

   

10. 10 After the soup has dried, turn off the heat, remove the green onions, ginger, star anise, and cinnamon, and pick out the quail eggs.

    

11. 11 Arrange the quail eggs around the plate, then transfer the meat to the plate and serve.