How to Make Sweet and Sour Yam with Pork
Likes to eat YamBraised Pork Belly can actually make yam braised pork belly at home because the cooking method is very simple, and compared to what restaurants make, homemade yam braised pork belly is healthier and more reassuring to eat.
Braised Yam and Pork Belly Ingredients Introduction
Main ingredients:
Pork belly (200 grams)(150 grams) Yams, peeled and cut into dice Mushrooms (4 pieces)(As needed) Green onions ( ), cinnamon stick (1 piece), dried red chili peppers (3-4 pieces), bay leaf (1 piece)Star anise (1 piece) Ginger (1 piece) Rock sugar (6 pieces)Dark soy sauce ( ) Light soy sauce ( ) Cooking wine ( ) Salt ( ) Chicken essence ( ) Water ( ) Edible oil ( )Steps to make Braised Yam and Pork Belly: 1. Cut the pork belly into appropriate-sized pieces.2. Boil in cold water until it comes to a boil, then remove from heat and rinse with cold water, drain well and set aside. 3. Peel the yams and cut them into dice, slice the mushrooms and ginger, chop green onions.
4. Heat an appropriate amount of oil in a pot until it reaches five-tenths hot, add rock sugar and stir-fry over low heat until melted.
5. Add the pork belly and stir-fry to evenly coat with the caramel color.
6. Add chopped green onions, ginger slices, and dried chili peppers, stir-fry evenly.
7. Add an appropriate amount of dark soy sauce, light soy sauce, and cooking wine to season and colorize.
8. Pour in enough water to cover the ingredients, add star anise, bay leaf, and cinnamon stick, bring to a boil over high heat, then reduce to medium-low heat and simmer for about 45 minutes.
9. Add yams and mushrooms, continue cooking for about ten minutes.
10. Season with salt and chicken essence as needed.
11. Stir-fry evenly and cook over high heat until the sauce thickens.
12. Finished dish image.
Tips:
After boiling pork belly, make sure to dry it well before cooking to prevent splashing of hot oil.
Stir rock sugar constantly with a spatula until completely melted.
The finished dish image.
1Tips:
Make sure to thoroughly dry the pork belly after blanching; otherwise, hot oil may splash when cooking.
Constantly stir-fry with a spatula until the sugar melts completely.
