How to Make Sichuan Style Braised Pork

Sichuan flavor Braised pork bellyIngredients Introduction

Main ingredients:

Rib meat(500 grams)

materials:

Dried chili peppers ( ) Candied sugar ( ) Salt ( ) Star anise ( ) Large onion ( ) Ginger ( ) Cooking wine ( ) Oil ( ) Chicken essence ( ) Dark soy sauce ( ) Scallion (one piece) Steps to make Sichuan braised pork belly:

1. Rinse the rib meat, cut into -sized pieces, cut the large onion into sections, ginger into slices, scallion into fine pieces, wash and prepare the dried chili peppers, star anise as needed.

2. In a pot, add water, then place the meat pieces with cooking wine, ginger slices, onion segments, and star anise in cold water.

3. Boil until three minutes have passed, then remove the meat pieces.

4. In another pot, heat oil to five-tenths full, then stir-fry the dried chili peppers until fragrant, add the meat pieces from step 3 and stir-fry until the surface is slightly charred, then add an appropriate amount of dark soy sauce and sugar, mix evenly, pour in enough water to cover the meat.

5. Boil for ten minutes over high heat, switch to low heat and simmer until the meat is tender and the sauce is thick, add salt and chicken essence according to taste, boil to reduce the sauce, then serve (children like

Potatoes , I added potato pieces) 6. Serve in a plate (as children do not eat scallion, so no scallion was added).

Tips:

7.

Rib meat should be cut with skin for better texture.

The sauce does not need to be completely reduced, leaving some is good too. You can mix it with rice for a nice meal.Other ingredients like potatoes, lotus root, shiitake mushrooms,bitter gourd，and vegetables can be added according to personal preference, and should be added about fifteen minutes before the meat is done.，Chinese bitter gourd, if adding ingredients for stewing, put them in fifteen minutes before the meat is done.