How to make Shanghai braised pork

People die for money and birds die for food. Although this saying has some truth to it, it is not entirely true in today's society, because many people die because of "food". Many people get sick and die because of unhealthy eating. In order to avoid dying in such a miserable way, follow me to learn how to make Shanghai braised pork.

1. Cut the pork belly into strips and blanch in cold water to remove the blood

2.12 Blanch and set. (Don’t cut the pork into pieces before slicing, otherwise the braised pork will lose its shape and won’t be pretty when cooked.)

3.21 Take out and let cool, then cut into cubes of the same size (bigger ones are more delicious)

4. Put a little oil in the pot and stir-fry the scallions, ginger, garlic and spices

5. Add the meat and stir-fry (stir-fry to remove the oil from the meat)

6.1 Turn down the heat until the sugar turns red.

7.2 Put a little oil in the pot and pour in white sugar to stir-fry sugar color

8. Turn off the heat quickly when the bubbles of sugar color become smaller, and pour in boiling water (this is a crucial step in braised pork. The sugar color has the flavor of caramel, which will make the braised pork fragrant with a slight caramel flavor)

9. Pour into the meat, add a little Shaoxing wine, boil water, and add tea water to remove the fishy smell and cook faster.

10. Finally, add soy sauce to adjust the color and salt to taste

11. Put it in a deep pot, add boiling water, boil over high heat, skim off the foam, then simmer over low heat for 45 minutes

12. Return the pan to high heat and add rock sugar to make the sauce thick before serving. Garnish with chopped green onions. (The sauce is rich and delicious, and it is very addictive when poured over rice.)

This concludes the introduction to the recipe of Shanghai braised pork. Then all you need to do next is get into the kitchen and make it a reality.