Oil-free version of braised pork
Overview
It's fat but not greasy, and fragrant like soft glutinous rice. Although it's traditional, it's classic. It's the delicious braised pork that is suitable for all ages. My version is oil-free and tastes even better
Tags
Ingredients
Steps
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After buying the meat, first remove the remaining hair on the skin with small clips, rub the body with some flour, and then rinse the meat with cold water. This way, the washed meat will be very clean and you can eat it with confidence
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Wash the meat and cut it into pieces
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Put two slices of old ginger into a pot of boiling water and cook for 10 minutes to remove the fishy smell and relieve greasiness
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Prick the skin with chopsticks, remove and drain, remove the ginger slices and set aside
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Meat being drained
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Drain the water and cut into small pieces
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In another pot, put a small spoonful of sugar in a cold pot and heat over low heat until the sugar melts and turns red naturally
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As long as the sugar becomes like this, turn on the high heat
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Turn up the heat and stir-fry the meat until it becomes coloured. The oil in the meat will also be fried out
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After the meat is browned, add a little cooking wine and stir-fry
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If you get some very fresh soy sauce, you can leave it out
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Add some green onions, ginger slices for cooking meat, dried chili peppers, Sichuan peppercorns, and star anise
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Pour boiling water into the pot to cover the meat, cover it, and simmer the meat over medium-low heat until it is cooked
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Drain the soup, add a little salt, stir well and serve
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Go eat meat
