How to make braised pork in brown sauce

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, allowing those who make the foods to feel a long-lost pleasure. Today, I will introduce to you the method of making our braised pork, so that you can once again experience and enjoy the joy after success!

1. Wash the pork belly with warm water.

2. Cut into cubes about 3 cm in size, immerse them in cold water, pour in 25 grams of cooking wine, soak for 15 minutes to soak out the blood in the capillaries.

3. Take out and wash.

4. Prepare rock sugar, dark soy sauce, balsamic vinegar, slice the ginger and cut the green onion into sections.

5. Heat the pan without adding oil and put the meat directly into the pan.

6. Stir continuously with a spatula for 5 minutes.

7. Fry until the fat layer releases oil naturally, the meat surface becomes dry and yellow, and the meat shrinks slightly.

8. Add 50 grams of dark soy sauce.

9. Stir-fry until colored and add 10 grams of cooking wine.

10. Stir-fry until evenly combined.

11. Pour in 2000 grams of hot water. The water barely covers the meat.

12. Pour in 10 grams of balsamic vinegar and boil over high heat. Turn to medium-low heat.

13. Skim off the foam.

14. Add scallion and ginger slices, cover, and simmer over medium-low heat for about 40 minutes, until the skin can be easily pierced with chopsticks.

15. Turn to low heat and add a small amount of salt.

16. Add 100 grams of rock sugar and gently turn the meat.

17. After the rock sugar melts, continue cooking for 5 minutes until the soup is half dry and becomes thick and shiny.

After reading the above introduction to this dish, go to the kitchen and learn how to make it while you have the latest and most complete memory. You will definitely be able to enjoy the "sweetness" of the food.