My pork belly is not braised in the braised family, teach you lazy people's practices, fragrant but not greasy, 4 catties at a time is not enough to eat

Braised pork belly

Ingredients: Pork belly

Excipients: ginger slices, cooking wine, rock sugar, beer, light soy sauce, dark soy sauce, oyster sauce, bay leaves, cinnamon, star anise, Sichuan pepper, dried chili, grass fruit, green onion

Method:

1. Prepare the pork belly bought in the market and cut it into several strips and wash it, add a few slices of ginger slices to the pork belly in a pot under cold water, add a spoonful of cooking wine to remove the smell, and then cook for 3 minutes after the water boils.

2. Blanched meat should be washed with water to remove the moisture on the surface. Put peanut oil in the pot and fry the meat over low heat, fry until both sides turn yellow, and prepare a casserole to put the meat in the pot for later use.

3. Then leave a little bottom oil in the pot, add 10 rock sugars, turn the rock sugar into a small heat, and finally fry it orange and turn off the heat.

4. Pour the melted rock sugar water on top of the pork belly, pour in a bottle of beer to drown the pork belly, then add a spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, two bay leaves, a small piece of cinnamon, one star anise, half a spoon of Sichuan pepper, two dried chili peppers, one grass fruit, three sections of green onions, three slices of ginger, cover the lid and simmer for 40 minutes.

5. After 40 minutes, open the lid, the house is full of fragrance, look at the color orange, look at it and want to eat, take it out and put it in a bowl to cool for a while.

6. After the pork belly is not hot, cut the pork belly into small pieces and put it on a plate, sprinkle a little green onion to enhance the flavor, and the simple stewed pork belly is ready.

Tips:

When simmering the pork belly, don't heat it too much and let it simmer slowly