The method of making Shanghai-style red-braised pork

Ingredients Introduction

Five-spice pork belly 1. Prepare 1000g of pork belly, 750ml of cooking wine, aged sugar ginger 70g  136g rock sugar20g dark soy sauce light soy sauce 30g  corn 20g corn oil

Shanghai-style braised pork belly Steps:

1. Prepare 1000 grams of five-spice pork belly, cooking wine, rock sugar, ginger, light soy sauce, dark soy sauce, salt, and corn oil.

2. Prep: chop 70g of ginger and smash it slightly; measure 750ml of cooking wine with a measuring cup; place 30g of light soy sauce and 20g of dark soy sauce in the pot's measuring cups; weigh 136g of rock sugar and 4g of salt.

3. Rinse pork belly and cut into large pieces

4. Add 20g of corn oil to the automatic pot and spread it evenly.

5. Arrange the pork belly slices flat on the bottom of the pot.

6. Cover the pot, plug in the power, and choose the dry pan function to fry the meat pieces (the automatic pot will stop heating when there's no moisture left; flip the meat and repeat the dry pan process).）

7. Fry the other side of the pork belly skin until done, then turn off the heat and drain the oil from the pot.

8. Add ginger pieces.

9. Pour in the cooking wine.

10. Add prepared soy sauce Shake the pot to mix ingredients well before putting it back in its holder.

11. Cover and select the braised pork belly function on the automatic pot.(The LCD screen will show a countdown of 58 minutes.）

12. When the program reaches 35 minutes, open the lid to add 4g of salt.

13. Add 136g of rock sugar and close the lid; continue with the remaining program.

14. When the sauce has reduced, the automatic pot will give a notification sound, and the LCD screen will show "OK". Open the lid and serve the meat to enjoy!