Health Benefits
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Scallions: relieves symptoms
Pig skin: Protect the nervous system
Ingredients
Pork belly with skin ( 600g ) | Ginger ( 6 pieces ) |
Green onions ( 1 small piece ) | Pork skin ( 1 small piece ) |
Eight anise ( 2 pieces ) | Cinnamon ( 1 small piece ) |
Geranium leaves ( 4 pieces ) | Light soy sauce ( 2 tablespoons ) |
Braised soy sauce ( 1/2 tablespoon ) | Cooking wine ( 2 tablespoons ) |
Hawthorn dry wine ( 3 tablespoons ) | Rock sugar ( 7 pieces ) |
White pepper ( 1/3 tablespoon ) | Salt ( 1 tablespoon ) |
Fresh Fruit Grandma’s Braised Pork Recipe
1. Grill the skin of pork belly to remove the remaining pig hair, brush it with steel wool and cut it into 1 cm squares
2. Slice onions and ginger, and break into pieces the star anise, cinnamon and bay leaves
3.Crush rock sugar and set aside
4. Make hawthorn dry wine 20 days in advance (use five hawthorn slices and 50 ml of high-quality liquor)
5.Cut the dried pig skin into small pieces (fresh pig skin can also be used)
6.Put star anise, cinnamon and bay leaves into a clean pot and stir-fry over low heat
7.Add in the pork belly and stir-fry
8. Stir-fry over low heat until Oily and slightly burnt on the outside
9. Add 5 pieces of rock sugar and stir-fry over low heat until Thick sugar sauce wraps the meat pieces
10.Cook 2 tablespoons of cooking wine along the edge of the pot p>
11.Cook in 3 tablespoons of hawthorn wine (add the dried hawthorn together)
12.Cook in 2 tablespoons of light soy sauce (very fresh soy sauce)
13.Add a finger and a half of boiling water over the minced meat
14.Add remaining rock sugar to increase the rich taste
15.Sprinkle white pepper to remove the fishy smell and increase the aroma
16.Add in the chopped pieces Onion and ginger slices (can also be added after the rock sugar)
17.Add 1/2 tablespoon of braise Soy sauce coloring
18.Put in the pig skin, cover and simmer over low heat for 50 minutes p>
19. After simmering for about 30 minutes, open the lid and add 1 tablespoon of salt to taste and mix well
20. Prepare fresh fruits and flowers for decoration, I used them today (grapefruit, pomegranate seeds, green beans, small cherries )
21.When the stewed meat is tender, open the lid and collect the juice over high heat
22.Turn off the heat when the soup is thick and red in color
23.Place the braised pork on a plate and garnish with fresh fruits and flowers
Tips
1.Use a spoon to keep pressing when stir-frying the meat.It produces oil
2.Rock sugar can be increased or decreased according to your own requirements for sweetness
3.Add salt later, which will make the meat crispier
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