Mother's braised pork, the taste of home in memory, the color is red and bright, the meat is fragrant, and it is super delicious

Today I will share with you the method of the family version of braised pork, using the simplest seasoning to make a pot of fragrant braised pork, the color is bright and attractive, the fat is oily but not greasy, and the lean meat is not firewood, friends who like it can try it!

The prepared pork belly is cut into cubes, not too small, because the meat will become smaller after cooking, and it is not enjoyable to eat too much;

Cut pork belly in a pot under cold water, add ginger slices and cooking wine to remove the smell, boil for another 3 minutes after the water is boiled, remove and clean and set aside;

Heat the pot, pour the boiled pork belly into it, stir-fry the fat, if you don't like greasy, you can stir-fry it for a while, and then put the pork belly out and pour out the excess fat;

Leave some base oil in the pot, add the prepared rock sugar, because it is sweet pork belly, rock sugar can be more, fry the rock sugar on low heat, fry it on low heat for a while, stir-fry it for a while, stir-fry the sugar color;

Add the pork belly, stir-fry evenly, then add an appropriate amount of light soy sauce and dark soy sauce, stir-fry again to color evenly, after the pork belly is colored, add boiling water that has not passed the pork belly, add cinnamon, star anise, bay leaves, a small spoon of salt to taste, simmer for 1 hour, it is very important to simmer slowly over low heat, and slowly stew can make the lean meat taste not firewood, and the fat meat is oily but not greasy;

When the time is enough, turn on the high heat to reduce the juice, and the soup will be viscous, the color of the braised pork will be more red and bright, and the taste will be more intense;

In this way, the family version of the braised pork is out of the pot, with full color, flavor and flavor;

Summary of the preparation of braised pork:

1. Raw materials: 500g of pork belly, ginger slices, cooking wine, rock sugar, light soy sauce, dark soy sauce, salt, cinnamon, star anise, bay leaves

2. Although braised pork is delicious, it has high fat content and is easy to cause obesity.

3. Rock sugar is generally used for stir-frying braised pork with sugar, but do not over-fry, otherwise it will be bitter;

4. When stewing, boiling water should be added, because the fried meat is hot, and adding boiling water can avoid the pork from suddenly pre-cooling and shrinking, resulting in the meat becoming hard and woody;