Light soy sauce, light soy sauce, Erxiang leaves, cooking wine.
Steps:
Prepare all the necessary ingredients;
Pork belly is cut into square small pieces with uniform size;
Wash pork belly, drain water, cut onion and slice ginger;
Pour the right amount of oil into the pot, and the oil is slightly hot. Add rock sugar and stir-fry the sugar color with low heat;
Stir-fry until the rock sugar turns into dark brown bubbles, and the sugar color is fried;
Add pork belly, stir-fry for a while and coat with sugar evenly;
Add onion and ginger, stir-fry aniseed;
Add a little soy sauce, soy sauce and cooking wine;
Add warm water and a little salt without meat, cover the pot and boil, then simmer for 50 minutes;
In the last five minutes, the juice is collected by fire and the chicken essence is seasoned.
Sprinkle with chopped green onion and serve.
skill
When choosing pork belly, you must choose the kind with several layers of fat and thin, so that the advertising language is suitable. It's really nice to go to Ito Yokado to buy boxed pork. In addition, when frying sugar, you must not fry it easily with fire. Adding the right amount of soy sauce will make the color look better. Braised pork will be soft but not greasy.
Braised pork ingredients: more than a catty of pork belly, a few star anises, a few small pieces of cinnamon, three or four pieces of dry red and spicy, and three pieces of garlic.
Ginger, oil, fragrant leaves, rock sugar, salt, chicken essence, soy sauce.
Steps:
Wash braised pork for later use;
Seasoning, rock sugar preparation, there is not much rock sugar left at home, so I added some sugar;
Wash the saucepan for later use;
Pork belly cut into mahjong pieces;
Put water in the pot and cook it into the pork belly, which can remove the blood from the pork belly and make the pork belly firm before it enters the pot.
Blanch the water for later use and then drain it. If there is water, it will leak if you put it in the pot.
Put oil in the pot and heat it;
After the oil is hot, add rock sugar or white sugar and stir-fry until it bubbles, as shown below. At this time, you should master the temperature. Just after it bubbles, you can turn off the fire and pour the pork belly. At this time, the oil temperature is very high. Turn off the fire to avoid burning the sugar too thick, which will be a bit bitter. It's easier to master at this time. When turning off the fire, immediately pour the pork belly and stir fry.
Then pour in the prepared spices, dried red peppers and ginger slices, stir-fry and color together, and add a little soy sauce salt;
When you feel like frying, pour two bowls of water, and the water must cover the meat! Because there is too little water, the meat is not tender and the water will burn dry;
After the pot is boiled, pour everything in it into the casserole. You can put some ginger slices at the bottom of the casserole, cover it and bring it to a boil, then turn to low heat and stew.
After the water in the pot is boiled, in order to prevent the soup from overflowing, you can insert a chopstick in the pot cover so that the soup will not overflow. So I've been stewing it slowly with a small fire. After a while, I can open the lid and turn it with a spoon a few times to avoid burning the bottom of the pot. Stewed for 50 minutes today, when there was only a small part of the soup left, I put chopsticks in the skin. If I feel relaxed, I can put it in the pigskin to prove that the stew is almost done! At this time, you can turn up the fire to collect the juice, add the chicken essence, and start the pot;
Put the pot on the plate, sprinkle some chopped green onion as decoration, and you can eat it.
skill
Pork belly is a dish that takes time and patience! Friends who don't have a casserole at home can also stew with a small fire, but the pork belly cooked in a casserole tastes more authentic. Friends who can't master salt can put less first, and then try adding salt to the pork belly in the back. Be careful when opening the lid of the casserole. You'd better cover it with a towel before opening it!