The secret method of braised pork, without adding a drop of water, the aroma is attractive, and 5 catties of a meal is not enough to eat

 

 

  Today I bought 2 catties of good pork belly and used it to make the braised pork I was looking forward to for a long time. Braised pork is an artifact for rice! Every time I have braised pork, I can eat an extra bowl of rice, and the color is attractive, fat but not greasy, and the melt-in-your-mouth feeling is really perfect. Nine eggs are also specially stewed with braised pork, and the stewed eggs are as fragrant as the braised pork.

raw material

1000 grams of pork belly, 9 eggs, 1 piece of ginger, 2 green onions, 5 cloves of garlic, 3 star anise, 1 piece of cinnamon

seasoning

Sugar, rock sugar, dark soy sauce, light soy sauce, oyster sauce, salt, and cooking oil.

method

Part 1: Put the pork belly into clean water, scrape the skin with a knife, scrape off the dirt on the skin, and then clean it; Bring water to a boil, add a few slices of ginger, pour in a spoonful of cooking wine, and blanch the pork belly.



Part 2: While cooking the pork belly, we wash 9 eggs and put them in the pot to boil, while making the braised pork, I like to stew the eggs with it, and you can also use quail eggs.



Step 3: Prepare the ingredients, slice the ginger and garlic separately, and cut the green onion into small pieces.



Part 4: The egg is cooked after boiling for about 10 minutes, scoop it up and put it in cold water, and then peel off its shell for later use.



Part 5: Cook the pork belly for about 10 minutes and it's almost cooked, scoop it up and put it on the cutting board, let it cool a little and cut it into small cubes.



Part 6: Heat the pot, pour in a spoonful of cooking oil, then pour in two tablespoons of sugar and fry the sugar, fry until the sugar bubbles and turns jujube red, then pour in the cut pork belly and stir-fry, fry the pork belly over low heat to get a little fat, and fry until the surface is slightly browned.



Part 7: Then pour a can of beer into the pot and cover the pork belly, use water if there is no beer at home, pour in the peeled eggs, put star anise, cinnamon, garlic slices, ginger slices, green onion segments, add dark soy sauce, light soy sauce, salt, a small piece of rock sugar and mix evenly.

Part 8: Bring to a boil over high heat, cover and simmer over low heat for about 60 minutes, and open the lid often to stir in the middle to prevent the pot from sticking.



Part 9: When the time is up, open the lid, reduce the soup over medium heat until it is sticky, and finally sprinkle with green onions to get out of the pot.



Part 10: Serve on a plate and enjoy the food.

A dish of braised pork with full color and flavor is ready, fresh and fragrant, fat but not greasy, attractive color, meat and eggs are particularly nutritious and delicious.



Tips:

1. The color of fried sugar can not only make the pork belly red and bright, but also have the fragrance of caramel, which cannot be replaced by dark soy sauce.

2. Braised pork belly with beer can not only remove the fishy, but also have the effect of improving freshness and tenderness. 3. Braised pork should be fat, fat but not greasy, melt in the mouth, lean meat is lean but not firewood, the heat and time of stewed meat are the key, like the taste of hard, boil over high heat and simmer for about 40 minutes, like the soft taste, simmer for 60~70 minutes.