Health benefits
Pork belly: Nourishes yin
Sichuan peppercorns: Dehumidifies
Ingredients
Pork belly ( 500g ) | Salt ( appropriate amount ) |
Oil ( appropriate amount ) | Garlic ( Three cloves ) |
Panthoxylum bungeanum ( Moderate amount ) | Cooking wine (appropriate amount) |
Ginger ( Appropriate amount ) | Rock sugar ( Appropriate amount ) |
Grass fruit ( One ) | |
Daxiang ( Two ) | Geranium leaf cinnamon ( Appropriate amount ) |
How to make braised pork
1. Here is a picture of the finished product
2.Wash the pork belly together, preferably the fat and thin ones.
3.Condiments are ready
4. Cut the pork belly into cubes, not too small.
5. Pour a small amount of oil into the pot, heat it up and add the pork belly and stir-fry.
6. Stir-fry the water until the meat becomes buttery and shiny.If you don’t want to eat too much The fat can be stir-fried for a while.
7. Take the meat out with a spatula, leave oil in the pot, add rock sugar and stir-fry.
8. Fry until the rock sugar bubbles.Do not fry for too long or the color will be too dark.
9. Stir-fry the stir-fried pork belly for a while to color it, then add the seasonings.Fragrance, add cooking wine.
10. Just heat the water in the pot to cover the meat, cover and simmer for half an hour.
11. Add garlic and appropriate amount of salt five minutes before starting the pot, and simmer until the water is gone.fire.
12. Take advantage of the fragrant braised pork.
13.Sprinkle with chopped green onion, oh my! Wouldn’t it be so fragrant?
Tips
1.Stir-fry the meat until a small amount of oil does not stick to the pan and the oil will come out quickly.
2.When stewing meat, be sure to add boiling or hot water, not cold water.
3.Add garlic five or six minutes before starting the pot, which will help the nutrients in the meat to separate out and make it taste more fragrant.Don't add garlic too early.
4.Rock sugar can also be replaced with white sugar, dark soy sauce or soy sauce will have less coloring effect.
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