The preparation of braised pork with five flowers

Braised pork. All ingredients.

Wash the pork belly, cut it into 3 cm cubes, put it in cold water, boil it over a fire, skim off the foam, and remove it.

Heat the oil in a pan until 50% hot, and stir-fry the chives and ginger slices.

Then add the pork belly, stir-fry until the surface of the meat changes color, add water, and do not add any ingredients.

Add Lejia pork bone broth, soy sauce, cooking wine, star anise, cinnamon and rock sugar and bring to a boil. When the soup is completely melted, the soup will become thicker.

Finally, turn to low heat and simmer until the meat is cooked and soft, continue to cook on high heat until the soup is thick, turn off the heat and serve. Because of the addition of thick soup treasure, the thick and mellow sauce is more likely to adhere to the meat, and it is tender and juicy, which makes people appetite.

Picture of the finished braised pork.

Cooking tips for braised pork.

1.In the process of baking the braised pork, pay attention to the grasp of the heat, simmer slowly over low heat, and pay attention to the soup not to be too dry, so as not to burn.

2.The addition of thick soup treasure makes the soup in the process of collecting the juice become extremely moist and mellow. When cooking the soup, be careful to put it in, and don't put it too late. The resulting braised pork is delicious and juicy, with a rich and enticing sauce that will whet your appetite.

Cuisine: [Braised pork belly].

Ingredients]: pork belly, salt, cooking oil, green onion, ginger, garlic, cooking wine, rock sugar, star anise, bay leaves, dark soy sauce.

Methods and Steps].

1. First of all, we have to go to the market to buy an appropriate amount of pork belly, and when we buy the pork belly at home, we must soak it in water and clean it, and treat the blood water in the pork belly to it, so that the fishy smell in the meat can be removed.

2. After cleaning the pork belly, we have to change the knife to cut it into large pieces, and then prepare an iron pot, after heating the iron pot, fry the pork belly skin, and use the residual heat of the iron pot to scald off the miscellaneous hair on the surface of the pork belly pork skin. Probably after scalding until golden brown, it's fine.

Then prepare an appropriate amount of warm water, add the pork belly to the warm water, and then use a kitchen knife to scrape off the layer of yellow material on the surface of the pork belly pork skin, and treat it cleanly.

3. Boil water, add an appropriate amount of water to the pot, then put the pork belly under cold water into the pot, add an appropriate amount of green onion knots, ginger slices, and cooking wine, and blanch the pork belly on high heat, which can play a role in removing the smell for the second time. When the water in the pot is boiling, use a spatula to skim off the foam, cover and continue to simmer over medium heat for 10 minutes.

Once the pork belly is cooked, remove it from the pan and allow it to cool before cutting into thin slices. When slicing the pork belly, don't cut it too thinly, and the thickness should be about three millimeters.

4. Remove from the pot, do not need to add any cooking oil to the pot, directly add the pork belly to the pot, and turn on low heat for slow frying, and fry the fat in the pork belly. After frying until golden brown on both sides, remove the pork belly from the pan and set aside, leaving the fat flowing out of the pan.

Then we need to heat the bottom oil in the pot over low heat to 4 hot, then add a few rock sugar to the pan, fry the sugar color, and then return the fried pork belly to the pot again, stir-fry evenly, and wrap it with a layer of sugar color.

5. Add an appropriate amount of water to the pot, completely cover the pork belly, then add an appropriate amount of dark soy sauce to color, then add an appropriate amount of green onions, ginger, star anise, and bay leaves to the pot, and cover the lid and turn to medium heat, and simmer the pork belly for 40 minutes.

When the simmering time is up, open the lid to take out the spices in the pot, and the soup will be thickened over high heat, and the food is ready. If you make pork belly in this way, the meat is very soft and not greasy at all. If you have learned how to make this braised pork delicacy, go ahead and give it a try, it is really delicious.

Ingredients. 500 grams of pork belly, five slices of ginger, one grass fruit, rock sugar, eight (small) star anise, one teaspoon of salt, one-third of a tablespoon of dark soy sauce, light soy sauce, one tablespoon of cooking wine, monosodium glutamate.

Step Method.

The preparation of braised pork with five flowers

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

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

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 pot, do not turn.

7. It's good to wrap the soup evenly on the meat! Add some MSG to taste.

Tips: 1. This pork belly is not blanched, but replaced by soaking, which can better retain the aroma of the meat. But maybe the kitchen cleanliness fetish can't stand it. In fact, it can also be blanched. It's up to you.

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

3. Be sure to wok-casserole-wok-wok, because only using a wok, there will be no crispy feeling, and the juice is not good with a casserole. It doesn't have that rich, sticky color.

1.To prepare the ingredients, wash the pork belly and cut it into mahjong cubes.

2.Heat the pot and add oil, stir-fry ginger slices, garlic, peppercorns, star anise.

3.Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine, soy sauce and rock sugar.

4.Add an appropriate amount of boiling water, simmer for an hour, pay attention to turn over frequently, evenly color, and sprinkle some pepper and salt before coming out of the pot.

5.Wait for the pan to come out of the pan and serve on a plate.

The practice of Chaozhou is to cut the pork belly into a stopper, and the meat that will be found is the white and thin meat of the five flowers, blanch the water in a pot of soup, put the red oil, put the sugar in it and burn it out, the color, and then the pork belly is dried and stir-fried, hold it to a certain extent, and then put the condiments and water to simmer slowly, in addition to the tender meat is not greasy, it is also delicious.

Put the bought pork belly. Cut into larger pieces. Hu is ripe.

Scoop out and smear with syrup. Brown sugar is also available. Honey is also available.

Then put more oil in the pan. Fry it in oil until it turns red and remove it. Cut the meat into slices.

Don't be too thin. Top with condiments. Put it in the pot and simmer for a while.

It's not greasy at all, it's very delicious.

Cut the pork belly into cubes, blanch the blood foam, boil the sugar in another pot, fry the pork belly, add water and simmer until soft.

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