Health effects
Pork belly: moisturizes dryness
Star anise: regulates qi, relieves pain, and dispels cold
Cinnamon: warms the body
Ingredients
Pork belly ( 1 catty ) | Rock sugar ( 3 chunks ) |
Braised soy sauce ( appropriate amount ) | Dark soy sauce ( appropriate amount ) |
Salt ( a little ) | Chicken essence ( a little ) |
Cooking wine ( a little ) | Beer or Coke ( One can ) |
Anise ( 1 piece ) | Cinnamon ( a small piece ) |
Dahurian ( Two pieces ) | Green onion white ( a little ) |
Ginger ( Three slices ) | Aged vinegar ( A little ) |
Home-style braised pork Recipe
1.Give the good pork belly a massage
2.Get out of the pot and take a bath mixed with onion, ginger and cooking wine! 5 minutes!
3. Remove and dry, scald the pig skin in a hot pot.This can remove the pig smell..Blanch until the pig skin is slightly brown.
4.Cut into large pieces and get ready for the pot!
5.Heat! Burn less oil!
6. Stir-fry over low heat and add onion and ginger.
7.Add rock sugar and continue to stir-fry until sugar dissolves.
8.Add June fresh braised soy sauce! Secret recipe! Add a little dark soy sauce for color.
9. Add half a can of Coke or a can of beer.It is beneficial to burn and taste.
10.Add the source of life and cover the pork by 1cm.
11.Add star anise, cinnamon bark, bay leaves, and angelica angelica.
12. Adding a little bit of vinegar will also help the meat to taste better.
13.Stamped! Bring to a boil and reduce to low heat for 40 minutes.
14.Haha, the fire is starting to collect!
15.Continue to collect the juice and stir-fry continuously, so that the luster and viscosity of the sugar color can be exceeded.
16.OK! You're done! No embellishments! Serve!
17.Every man should be able to cook one or two special dishes for the person you love the most! Thank you everyone.If you like it, please like it and like it! My name is Dake, let’s call this meat Dake meat, haha!
Tips
Pork must be freshly fed pigs or native pigs.If you buy swilled pigs, the meat will have an unpleasant smell of pig feces and will not taste good after cooking.
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