A dish that must be made by guests at home, fat but not greasy, melts in the mouth, and will be liquidated after a while

 

 The braised pork belly shared today is fat but not greasy, fragrant and attractive, it feels like it melts in your mouth, and it is super fragrant to use it to eat, with fragrant lips and teeth, endless aftertaste, no matter how you eat it, you will not get tired of it!

【Braised pork belly】

Ingredients: pork belly

Ingredients: garlic, ginger, bean curd, light soy sauce, dark soy sauce, rock sugar, cooking wine, vinegar, salt, oil

Steps:

Step 1: First wash the pork belly, cut it into a large piece of about 2cm, put ginger and cooking wine in a pot under cold water, boil until it boils, remove the foam on the surface, and put it in cold water for later use.

Step 2: Pour an appropriate amount of oil into the pot, add garlic, ginger slices, and bean curd and stir-fry until fragrant.

Step 3: Pour in the blanched pork belly and stir-fry until the surface of the meat is slightly charred.

Step 4: Then add an appropriate amount of light soy sauce, rock sugar, and dark soy sauce and stir-fry evenly to color.

Step 5: Prepare a casserole, put the fried pork belly into the casserole, add an appropriate amount of boiling water, cover the lid after boiling over high heat, turn to low heat and cook until the pork belly is soft and rotten (I cooked this for about an hour and it was very soft).

Step 6: Finally, add a little vinegar and an appropriate amount of salt to taste, and the juice can be removed from the pot.

A fragrant, fatty but not greasy braised pork belly is ready.