How do you make that braised pork? It s a little sweet

Pork belly with skin, dried hawthorn slices, dark soy sauce, rock sugar. Method: Wash the pork belly with skin and cut it into mahjong pieces; Rinse dry hawthorn slices with water.

Fill a basin with cold water, add a tablespoon of cooking wine, add the pork belly cubes, and soak for 15 minutes. Put the soaked pork belly and dried hawthorn slices into a casserole and add enough water, at least two inches above the meat pieces. Bring to a boil over high heat for 30 minutes, using a spoon to remove the foam from the surface.

Turn to low heat and bring to a slight boil for an hour and a half. In the middle, I stamped a grease filter cloth bought in the supermarket to help remove some of the oil, so I can do without it if I don't have it. Transfer to a wok, pour in a tablespoon of dark soy sauce and simmer over medium heat for 30 minutes until the soup thickens.

Add rock sugar, cook until the juice is thick, add a little salt to adjust the taste, and finally add sesame oil out of the pan.

1. Choose a piece of pork belly 2. Heat the iron pot, grab the pork belly, and gently scald the skin back and forth in the pot a few times, which can make the meat skin easy to rot. 3. Cut into pieces and drain after washing. 4. Change the pot, put an appropriate amount of oil, until it is 60% hot, put three spoons of sugar, stir constantly, pour in the meat pieces when the sugar melts, and keep stir-frying.

5. When the meat shrinks slightly and is beautiful golden brown, pour in an appropriate amount of soy sauce and water, it is advisable to submerge the meat pieces, put in ginger slices, and raise heat. 6. After five minutes on high heat, change to low heat and boil slowly. 7. Add a slight seasoning when the soup is about to dry.

8. The meat is made, the red sauce is thick, the skin is crispy and the meat is fragrant.

You can add more water while cooking, then add some soy sauce, and it is best to discard the excess water. Braised pork is very rich in protein, and eating some of it can have a beauty effect. At the same time, the organic iron content in braised pork is also good, which can help improve the phenomenon of anemia caused by iron deficiency.

In addition, braised pork can also play a role in nourishing the kidneys and blood, nourishing yin and moisturizing dryness, and the use of pork soup can improve dry cough and constipation.

When making braised pork, you can first cut the braised pork into pieces and marinate it, and add a small amount of sugar, oyster sauce, light soy sauce and other condiments when marinating. After the oil is hot, fry the braised pork in oil, leave the bottom oil in the pan and pour in the appropriate amount of dark soy sauce and rock sugar, so that it can be salty and sweet.

The meat is marinated in advance, and at the end of the production, the prepared sweet soup is poured over the braised pork and soaked for a short time, so that the braised pork can taste sweet and salty.

Before making braised pork, fry the sugar color, try to add rock sugar and fry until melted, then pour the blanched meat into the pot and stir-fry evenly, add seasonings, and stew.

Ingredients: Pork belly (500g).

Excipients: ginger (5 pieces), grass fruit (1), rock sugar (appropriate amount), star anise (8 (small)).

Kitchen utensils: casserole, wok wok.

Steps:1Cut the pork belly into mahjong-sized pieces, rinse them well, put a tablespoon of cooking wine, and soak for one hour. Remove and drain.

2.Put oil in a pan and stir-fry the meat pieces until they are slightly browned.

3.Add dried chilies, grass fruits, star anise, ginger, and stir-fry until fragrant.

4.Put two tablespoons of cooking wine, stir-fry a few times, then add dark soy sauce, light soy sauce, and stir-fry well.

5.Add boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt.

6.Simmer until the pork belly is crispy, put rock sugar on high heat to reduce the juice, shake the pan, do not turn.

7.It is good until the soup is evenly coated on the meat. Add some MSG to taste.

Tip: This pork belly is not blanched, but replaced by soaking, which can better retain the aroma of the meat.

In addition, the process of frying sugar has also been changed, and the rock sugar is used at the end of the juice. It will play a role in adding color, fragrance and brightening. If you are not used to so much sugar, you can reduce it.

Be sure to wok-casserole-wok, because only using a wok will not have a crispy feeling, and the juice will be used in a casserole, and it is not good to collect the juice. It doesn't have that rich, sticky color.

1.Wash the pork belly and cut it into mahjong pieces, put it in cooking wine and marinate it for fifteen to half an hour, 2Heat the green onion, ginger and garlic in the oil pan and stir-fry until fragrant, add the pork belly and fry until there is oil, then put the dark soy sauce and continue to stir-fry.

If you like to eat a little spicy, you can put some chili peppers when stir-frying, put some water after seasoning, cover and simmer for ten minutes, then put it in the pressure cooker and press it for another ten minutes. , I wish you happiness and good health. Happy New Year's Day.

Cut the pork belly into 2cmx2cm flying water to remove the blood, drain it, add dark soy sauce to color, put it in the oil pan to get the oil slightly charred and pick it up, stir-fry the garlic granules under the wok, add the pork belly, light soy sauce, a small amount of rock sugar, water, aged vinegar, cook the juice over medium heat until the water thickens, add the dried chili flakes and mix well and serve on the plate.