How to make braised konjac pork belly

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to braised konjac pork belly. Let's get started now.

1. Wash 500g pork belly with skin and set aside

2.12 500g konjac flour, clean and set aside

3.21 Cut the pork belly into slightly larger pieces, remove the konjac flour and drain the water

4. Prepare the ingredients for sautéing. Minced garlic, minced ginger, a few peppercorns, a few dried hawthorns

5. Add a little oil to the pan and add a spoonful of sugar to make a syrup. Then add the minced garlic, ginger, peppercorns and star anise. Quickly pour in the meat and stir-fry until evenly colored. Add a little soy sauce for seasoning.

6. After the color is evenly applied, add water to the pot and then pour the hawthorn slices into the pot. Add salt and chicken powder according to your taste. Bring to a boil over high heat, then simmer over low heat for 50 minutes.

7. Then add konjac and continue to simmer for 20 minutes

8. Collect the sauce and serve.

First of all, reading the instructions for making braised konjac pork belly shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.