Health effects
Pork belly: nourish yin
Star anise: regulate qi, relieve pain, dispel cold
Cinnamon: warm
Ingredients
Pork belly ( 1500g ) | Lipu taro ( One (about 500 grams) ) |
Edible oil (appropriate amount) | Dark soy sauce ( Appropriate amount ) |
Light soy sauce ( Appropriate amountspan> ) | Octagonal ( four ) |
Dahurian ( 2 pieces ) | Nutmeg ( 1 ) |
white peppercorns ( 15 ) | cinnamon ( a small piece (3 cm) ) |
Geranium leaves ( 5-- 6 pieces ) | Dried plain pepper ( 5 pieces ) |
Chicken essence ( appropriate amount ) | Table salt ( Adequate amount ) |
| Green onion ( a small piece ) | Fresh ginger ( 5--6 pieces ) |
Garlic cloves ( 4- -5 petals ) | Rock sugar ( 7--8 capsules ) |
Cooking wine ( 20ml ) | Aged vinegar ( 20ml ) |
Recipe for Lipu taro braised pork
1. Wash the good pork belly and cut it into 2 cm square cubes.Soak it in cold water for 2 hours.Add 20 ml of mature vinegar to the cold water to remove the blood and water.Meaty smell.Then remove and drain the water and set aside.
2.Put enough cold water in the pot (to cover the meat), and add an appropriate amount of cooking wine Remove the fishy smell, heat slowly and skim off the foam.
3. After the water is boiled, continue to cook the meat for 5 minutes, then remove and drain the water and set aside..
4.Put an appropriate amount of cooking oil and rock sugar in a cold pot (you can add a little less water ), put the electric frying pan on high and slowly fry the sugar color.When the rock sugar in the pot slowly melts and the color turns brown, when the bubbles turn from big to small, pour the pork belly into the pot and stir-fry continuously to make the sugar color hang evenly.On the pork belly pieces, continue to stir-fry slowly to slowly stir out the fat in the pork belly.Skip the fat into a small bowl and reserve it for cooking later.
5.Pour all the seasonings into the pot, add appropriate amount of cooking wine and light soy sauce, Continue to stir-fry for two minutes to bring out the aroma of the seasoning.You can decide whether to add dark soy sauce according to the color of the meat (the color of my sugar paste is very good, so I did not add dark soy sauce to color it).
6.Add enough hot water to cover the meat and bring the soup to a boil Then reduce the heat to low and simmer slowly for two hours.
7. Wash and peel the Lipu taro and cut into 2 cm cubes.
8.When the soup in the pot is level with the meat, add an appropriate amount of salt and chicken essence Season, then pour all the meat and soup from the electric frying spoon into the pressure cooker, pour the cut Lipu taro cubes into the pressure cooker together, select the meat setting to pressurize for 40 minutes, and keep warm for more than half an hour.
9.Open the pressure cooker and taste the saltiness.If it is not suitable, add more salt to taste.,, use chopsticks to pick out the spices in the pot, then open the lid to collect the soup.
10. After the soup is put away, a delicious Lipu taro braised pork is ready The pot is plated.
Tips
1.The prerequisite for making this dish is to remove the blood and fishy smell from the meat, so soaking it in cold water and boiling the blood foam in the meat are essential.2.When frying the sugar, fry it over low heat and slowly.To prevent the oil temperature from rising too quickly, add a little less water.3.After the meat is evenly coated with sugar color, you can decide whether to add dark soy sauce and continue to adjust the color according to the color of the meat.I did not use dark soy sauce because the sugar color was better.4.The soup is as stewed as the meat, and the aroma of the seasoning has completely penetrated into the meat.In order to make the meat softer, I changed it to a pressure cooker and pressed it for another 40 minutes.At this time, I added Lipu taro too early., Lipu taro all melted away.
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