How to cook fried pork (local dish)

Festivals are always inseparable from meat and fish, and there are too many relatives who cannot live without meat. If you can master some cooking skills and learn how to make fried pork (local cuisine), you can eat delicious meals on every festival. It is not difficult to make this dish, as long as you master the skills and put enough thought into it, your family will definitely love you at the dinner table.

1. Pork belly with skin.

2. Add appropriate amount of water and ginger slices to the pot. Add pork belly and cook.

3. Bring to a boil over high heat, then simmer over low heat.

4. Cook until chopsticks can easily penetrate the meat, turn off the heat and remove from the heat.

5. Drain the water. You can use kitchen paper to absorb the moisture.

6. Filter the foam from the water used to cook the meat and save it for later use.

7. Take the pot off the stove and pour in an appropriate amount of cooking oil, as much oil as possible to ensure that the meat is completely submerged. When the oil is about 60% to 70% hot, put the pork belly in. Be careful of the oil splashing when putting it in. You can cover the pot and fry it, and then open the lid and turn the meat over when there is no sound of oil splashing.

8. When one side is almost fried, carefully turn it over and continue frying.

9. Fry until all the sides are golden brown and wrinkled. You can fry it for a little longer to let more oil come out of the meat.

10. Remove from the heat and drain the oil.

11. The water used to cook the meat has become cold. Put the drained pork belly into the cold water used to cook the meat.

12. Soak for about 10 minutes until the skin starts to bubble and cool down, then remove from the water and drain. Reserve the soaking water for later use.

13. Cut the drained pork belly into small slices about 1 cm thick.

14. Put a small amount of cooking oil in the pot, turn the oil temperature to 60% to 70%, add ginger slices and star anise, and stir-fry until fragrant.

15. Add the sliced ​​pork belly and stir-fry quickly.

16. Stir-fry for a few minutes to evenly oil the meat.

17. Add two spoons of soy sauce.

18. A spoonful of cooking wine.

19. Two spoons of white sugar.

20. Stir-fry evenly.

21. Pour the water used to cook the meat into the pot until the water covers the meat slices.

22. Turn it over slightly. Bring to a boil over high heat.

23. After boiling, turn to low heat and simmer for about 30 minutes. During this time, turn the meat over to allow it to absorb more of the soup.

24. When stewing the meat, wash the shallots and cut them into large pieces.

25. Cook until the soup in the pot is thick, stir-fry evenly, and simmer over high heat until the soup thickens.

26. Remove from the pan and serve.

27. Put the scallion segments into the pot, mix with the remaining broth from the meat and stir-fry until the scallion segments are cooked.

28. Pour the soup mixed with scallions evenly over the braised meat.

29. The fried meat is ready.

30. Enjoy the braised pork slowly with good color, aroma and flavor.

31. Here’s a close-up. Crisp, tender, fresh and fragrant, fat but not greasy.

Have you ladies learned how to cook this dish? Fried pork with oil (a local dish) is a dish that is praised by everyone. It can be cooked and eaten all year round. Make sure the ingredients are fresh so that you will want to eat it every day.