Cut the pork belly into cubes of appropriate size and blanch it (no problem without blanching)
Add: I usually do not blanch braised pork. Personally, I don't think blanched pork tastes very good. However, if you don't write about blanching, many people at the bottom ask, "Don't you blanch?" So it's difficult for everyone to adjust. You make your own decision whether to blanch or not. Therefore, brackets are added (it is OK not to blanch).
If you don't like it, you'll take a detour. Thank you.
Home Edition Fragrance😋And not greasy braised pork
This dish is the most highly rated home-cooked dish that my friends have ever eaten. The meat is soft and glutinous, fat but not greasy, and attractive in color! Some friends left a message saying that the last 3 pictures were fake? Of course! This is two different methods, (there are also instructions in the specific steps). The second time the meat was cut into larger pieces, it was worried that it would not be beautiful after stewing, so it was slightly tied with a rope, which looked good, but it was troublesome to untie the meat after it was cooked. So everyone can cut whatever they like, as long as they like and taste good! After all, it is the family version! Love meat, like cooking! Meat is my husband and daughter's favorite! Share with friends who love cooking!
Food Ingredients
pork belly
500g
Candy
8-10
Ginger
2 tablets
Salt
right amount
Octagonal
1
Onion
1 paragraph
Old smoke
1 small spoon
cooking wine
2 scoops
Raw smoke
2 scoops
Cinnamon
a small piece
salad oil
10 grams
fragrant leaf
3 pieces
dried chili
2-3
Step
1
2
Prepare spices
3
Put the bottom oil in the pan and stir-fry it with crystal sugar over a small fire until the sugar melts and bubbles. When the bubbles slowly become smaller, immediately pour the pork into the pork belly and stir-fry it, or keep the medium and small fire.
4
This is the state
5
Pour in the pork belly and stir-fry, so that the sugar color evenly wrapped in the meat
6
Add spices
7
Continue to add cooking wine over medium and small fire, stir-fry with raw smoke and a little old smoke.
8
Stir-fry for about 2 ,3 minutes
9
Pour in boiling water, boil over high heat to skim off foam, casserole🍲Can be transferred to a casserole over low heat,😎No casserole wok stew is the same😎, don't worry about whether there is a casserole! After simmering for about 40 minutes, add a proper amount of salt, then start to collect the juice over high heat and let the thick sauce hang on the meat.
10
This is simmered in a casserole over low heat for 40 minutes, adding a proper amount of salt at this time.
11
Turn the fire began to collect juice, so that thick juice are wrapped in the surface of the meat, more attractive! If you like to leave more soup to mix with rice, you can also leave more soup, depending on your wishes!
12
Update the recipe,
The video that was taken before was not uploaded,
The previous video was more intuitive.😋😋😋
The video that was taken before was not uploaded,
The previous video was more intuitive.😋😋😋
13
Glug, this is more than 40 minutes after the glug, you can collect the juice! At this time, don't leave your beloved meat! Use a shovel to turn it over, otherwise the juice will stick to the pan if it is thick, and the bottom will be burnt out!
14
Does this red color make you have an appetite?
15
Which is not greasy at all, the taste of the mouth that is!
16
🔥🔥🔥👏
or another approach🔽🔽🔽
👏🔥🔥🔥
The sugar color is fried and directly poured into boiled water that has not passed the meat. The boiled water should be prepared in advance and set aside!
(💥boiling water💥),
Be careful not to burn it, then add the meat directly, add scallion, ginger and garlic, cooking wine, anise and bay leaf and cinnamon, a proper amount of raw smoke, and a few drops of old smoke (💥Don't smoke too much, add too much stewed meat will turn black.💥),
After boiling, skim the foam with a spoon!
The second time I tied the rope, in order to look good,
Finally, it's a lot of trouble to untie the rope.💔, it is recommended not to tie!
When cutting meat, it is best to cut into squares, and the finished product is even better!
or another approach🔽🔽🔽
👏🔥🔥🔥
The sugar color is fried and directly poured into boiled water that has not passed the meat. The boiled water should be prepared in advance and set aside!
(💥boiling water💥),
Be careful not to burn it, then add the meat directly, add scallion, ginger and garlic, cooking wine, anise and bay leaf and cinnamon, a proper amount of raw smoke, and a few drops of old smoke (💥Don't smoke too much, add too much stewed meat will turn black.💥),
After boiling, skim the foam with a spoon!
The second time I tied the rope, in order to look good,
Finally, it's a lot of trouble to untie the rope.💔, it is recommended not to tie!
When cutting meat, it is best to cut into squares, and the finished product is even better!
17
Transfer to casserole🍲Simmer on medium and low heat for about 40 minutes, add appropriate amount of salt
18
After 40 minutes, the meat is soft and waxy, and the juice is thick when the fire starts.
19
It's out of the pot! Sweet, not greasy!
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