Health benefits
Pork belly: nourishing yin
Cinnamon: warming
White sugar: low protein
Ingredients
Pork belly ( 500g ) | Salad oil ( 1 tablespoon ) |
Salt ( 1 tablespoon ) | Aniseed ( 4 grains ) |
Fragrant leaves ( 3 pieces ) | Orange peel ( 1 piece ) |
Ginger ( 1 piece ) | Garlic ( 1 head ) |
Cinnamon ( 1 piece ) | Rock sugar ( 1 tablespoon ) |
Light soy sauce ( 3 spoons ) | Dark soy sauce ( 1 spoon ) |
Cooking wine ( 2 spoons ) | Vinegar ( 1 spoon ) |
White sugar ( 0.5 spoon ) |
#Hebei cuisine#Braised pork recipe
1.Prepare materials
2.Cut the pork belly into large pieces
3. Slice the ginger and smash the garlic
4. Blanch the pork belly in cold water to remove the blood foam.
5. Wash the blanched pork belly with clean water and absorb the water with kitchen towels..
6.Put oil in the wok, add rock sugar, and stir-fry the sugar color over low heat.
7. Fry until brown and red, and brown smoke begins to emit.
8. Add the blanched pork belly and stir-fry over high heat until the pork belly is evenly colored..
9. Add cinnamon peel, orange peel, aniseed, bay leaves and other spices.
10. Stir-fry over high heat for five minutes
11.Pour in vinegar, salt, light soy sauce and other soy sauce and stir well
12.Pour in enough water to cover the meat.
13.Bring to a boil over high heat, open the lid and cook for five minutes.
14. Then turn to medium-low heat and simmer covered for about 90 minutes
15.Finally, the fire is gone
16. Place lettuce on the plate and add the pork belly.
17.Finished Picture
Tips
1.Add a piece of orange peel to remove the fishy smell and improve the freshness.
2.When blanching pork belly, put cold water into the pot.
3.Drain the blanched pork belly with kitchen towels to prevent oil splashing.
4.Do not cover when cooking over high heat for five minutes, this can take away the fishy smell.
5.Adjust the stewing time according to the amount and size of the meat.
6.Finally, be sure to use high heat to collect the juice, so that the color will be more beautiful.
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