Braised pork in brown sauce-You Are Foodie

By Amelia
77

Braised pork in brown sauce

Today, I'll send out the recipe of braised pork in brown sauce. Let those guys who are clamoring to learn how to cook it have a look. Try it on their own at home. You can learn the craft by constantly honing. In fact, cooking is not so complicated. You can learn it well with a little snack.

Main Ingredients

streaky pork A moderate amount of

Auxiliary Ingredients

Yellow Wine appropriate amount
Salted fish appropriate amount
Dried Pepper appropriate amount
Cinnamon and star anise appropriate amount
ginger appropriate amount

Step 1 . Cut the pork belly with skin into large pieces. Note: The selection of materials is very important for a successful dish of Braised pork belly. When choosing streaky pork, you must choose the one with skin, fat and thin, and well arranged. The so-called "Five Flowers" means that one must be one layer fat and one layer thin. Only those with five layers are good Five Flowers meat. Some Five Flowers meat only has three layers, and the fat part is particularly thick, which is not good Five Flowers meat.

Step 2 . Bring water to a boil in the pot, then add pork belly and cook for 5 minutes.

Step 3 . Remove and rinse with supercooled water to make the skin tight and elastic, then cut it into small square pieces.

Step 4 . Pour most of the oil into the pot and heat it to 80%. Then add the sliced pork belly and fry over medium heat until golden brown.

Step 5 . Remove the filtered oil.

Step 6 . Leave bottom oil in the pot, add ginger, cinnamon, star anise, dried chili peppers, and stir fry until fragrant.

Step 7 . Stir fry the Braised pork belly, pour in the soy sauce and color it, then add a spoonful and a half of salt, half a bottle of maltose or five large pieces of brown sugar, a small cup of yellow rice wine, pour in half a pot of water, put two pieces of salted fish, cover the pot and simmer for 20-25 minutes on low heat; When the water is almost dry, pick up ginger, star anise, cinnamon, etc., then stir fry over high heat until the water is completely drained, and the oil and sugar evenly hang on the meat to form a shiny sauce. You can then remove from the pot and serve on a plate.

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