How to make beer braised pork

• 

  1. Prepare ingredients.

• 

  2. Wash the pork belly and cut it into strips about 4 cm wide, and cut the green onion into long pieces.Cut the ginger into strips and cut into large pieces.

• 

  3. Put the pork belly in cold water, add ginger slices, cooking wine, and blanch for five minutes, remove Foam.

• 

  4. Take it out, wash off the scum with warm water and dry it, then use a toothpick to cut into the fat There are thorns all around, and they pierce deeply.

• 

  5.Put in another pot of water.When the water bubbles, add the chopped meat.Blanch the meat a second time to remove the deep fat in the fat.Take it out in about seven minutes.

• 

  6.Put 1 teaspoon of oil in the frying spoon, add the pork belly, and press the fat with a shovel Meat, stir-fry excess fat from the fat over medium-low heat.When the pork belly is slightly brown, remove the oil to control it.(At least half a bowl of grease can be stirred out)

• 

  7.Put 15 grams of cooking oil into the frying spoon , add rock sugar, increase the heat to melt the rock sugar first, then reduce the heat to low and simmer until golden brown.

• 

  8. Add pork belly and stir-fry until the meat is colored, then add onions, ginger and star anise.Saute cinnamon bark and bay leaves until fragrant, add cooking wine to cook out the aroma, add 2 spoons of light soy sauce, 2 spoons of oyster sauce, and a little dark soy sauce.Stir-fry the meat until it becomes brown.Pour in a can of beer to cover the meat.Add an appropriate amount of salt.Reduce the heat to low.About l hours.

• 

  9. When the skin part is easy to penetrate with chopsticks, add onion, ginger, star anise, cinnamon, etc.Pick out the ingredients, turn to high heat to absorb the juice, and make the braised pork more colorful.

• 

  10. After the soup thickens, add a little MSG, stir well and turn off the heat.plate.

• 

  11. The color is bright red, very fragrant, fat but not greasy.