Braised pork belly with shaking buttocks
Every family in Shanghai can cook Braised pork belly with thick oil and red sauce, and every family has its own secret recipe for Braised pork belly. What I made today is the shaking pork belly, which is oil-free, low salt, and low sugar. It is suitable for people who pursue health and can also eat meat in big bites.Pork belly has a relatively high oil content, so you can use a non stick pan for stir frying. By pressing the oil out with heat, the meat will be more fragrant.
Step 1 . Preparation of ingredients: Wash the pork belly and cut it into pieces, about 3cm wide in size. Slice the ginger, cut half of the scallion into sections, and cut the other half into chopped scallions.
Step 2 . Put the sliced pork belly into a pot and pour in an appropriate amount of water to cover the pork belly.
Step 3 . When boiling over high heat until slightly boiling, pour in 2 tablespoons of cooking wine. After boiling, turn off the heat and wash the pork belly for later use.
Step 4 . Put scallion slices and ginger slices in the pot and spread them on the bottom.
Step 5 . Pour in blanched pork belly.
Step 6 . Fry the pork belly until slightly oily and the aroma wafts out.
Step 7 . Pour in 2 tablespoons of Wei Da Mei premium cooking wine.
Step 8 . Pour in 2 tablespoons of June fresh 12g light salt honey braised soy sauce.
Step 9 . Pour in 2 tablespoons of June fresh 8g light salt premium soy sauce.
Step 10 . Stir fry evenly and try to dye all the pork belly with sauce.
Step 11 . Pour 600 milliliters of water over the pork belly.
Step 12 . Cover the pot and bring to a boil over high heat, then reduce the heat to low and simmer for 40 minutes.
Step 13 . Open the lid of the pot and turn to high heat to collect the juice.
Step 14 . After the juice becomes thick, sprinkle with chopped scallions and turn off the heat.
Step 15 . Low salt and low sugar pork belly that shakes, perfect for eating.
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