Upgrade the method of making braised pork
Fragrant but not greasy, a great dish for pairing with rice.
Ingredients Introduction
Main Ingredients: Pork Five-spice pork belly(800) Side Ingredients:(Mountain Hawthorn) 4 slices(4 slices)Garlic 4 cloves Ginger 6 slices Dark soy sauce(20ml) Fennel seed 1 piece Star anise 4 pieces Clove 4 piecesKaffir lime seeds Sichuan pepper(5g) Cinnamon 3 gramsDried red chili (1 piece)Oldenlandia diffusa strips 2 strips Spring onion 5 sectionsRock sugar 3 piecesDark soy sauce for braising 5 mlBay leaf 3 piecesRice wine and white liquor (10 ml and 15 ml)Upgrade
Red-braised pork belly Steps to make: 1. Cut the five-spice pork belly into mahjong-sized pieces, add them to a pot of cold water, and put in some rice wine.
Boil over high heat until it comes to a boil, remove the foam, simmer for 15 minutes after boiling, then remove. 2. Heat the wok with oil, add the blanched pork belly, stir-fry over medium heat for about 5 minutes, then add ginger slices, star anise, Sichuan pepper, rock sugar, dried chili, cloves, cinnamon bark, continue stir-frying until aromatic, approximately 10 minutes.
3. Remove the oil from the wok.
4. Add spring onion, garlic, bay leaf, mountain hawthorn, and oldenlandia diffusa strips, stir-fry to release fragrance, then add rice wine and continue stir-frying for another 3 minutes.
5. Add dark soy sauce.
6. Add enough hot water, bring to a boil and remove the foam, cover, and simmer on low heat for 2 hours.
7. Finished dish.
7. Finished product
