Health effects
Pork belly: moisturizes dryness
Star anise: regulates qi, relieves pain, and dispels cold
Cinnamon: warms the body
Ingredients
Pork belly ( 750g ) | Rock sugar ( 6-8 pieces ) |
Fermented bean curd (piece ) | Fermented bean curd juice ( 2 spoons ) |
Light soy sauce ( 2 spoons ) | Cooking wine (appropriate amount) |
Sweet noodle sauce (soybean paste) ( 1 spoon ) | Onion and ginger slices ( appropriate amount ) |
Star anise ( 1-2 ) | Fragrant leaves ( 3 piece ) |
Cinnamon ( 1 piece ) | Dark soy sauce ( 1 spoon ) |
Salt ( appropriate amount ) | Cold water ( appropriate amount ) |
Warm water ( Appropriate amount ) |
How to make braised pork
1. Wash and cut the pork belly into pieces and blanch in cold water., add cooking wine, onion and ginger slices.When it boils, use chopsticks to remove the foam.
2.Crush the bean curd cubes, mix well with the bean curd juice and set aside.
3.Put oil in the wok, add rock sugar over medium-low heat and stir-fry the sugar color.
4. Fry rock sugar until brown and foamy.
5.Add pork belly and stir-fry until evenly browned.
6. Add onion and ginger slices, light soy sauce, sweet noodle sauce, cooking wine, fermented bean curd juice and stir well, add enough Measure the warm water and cover the pot.Bring to a boil, then reduce to medium to low heat and simmer for about 30 minutes, stirring frequently during this time.When the soup is about to thicken, add dark soy sauce and salt to taste, and reduce the juice over high heat.
7.Use chopsticks to insert into the lean meat and turn off the heat.
8.Delicious braised pork.
Tips
1.Pork belly is the best choice for braised pork.
2.For blanching, you must put it in cold water and take it out when the water boils.If there is still foam, you can rinse it with warm water.Do not wash it with cold water, otherwise it will affect the taste of the meat.
3.When frying the sugar color, the heat must be low and stir constantly.Rock sugar can also be replaced with white sugar.The color of fried rock sugar will be brighter.When it just foams, add the pork belly and stir-fry evenly so that the sugar color becomes beautiful.Avoid frying.
4.The purpose of adding fermented bean curd juice is for coloring, but you don’t need to add it.
5.After adding warm water to boil, change to medium to low heat to cook, so that the braised pork will taste better.
6.Add dark soy sauce to color before serving, and add salt to taste.
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