How to make spicy braised pork

Spicy and spicy is people's favorite flavor. People in Northeast China and Sichuan usually prefer spicy taste. Spicy braised pork is perfect for friends who like spicy flavors. It is fragrant and spicy, and will definitely leave you with an endless aftertaste and make you fall in love with its deliciousness. The following is a recipe for spicy braised pork. Be sure to control the degree of spiciness to achieve the result and taste you want.

Method 1:

Step 1: Cut the pork belly into small pieces, blanch it in boiling water, wash it and set aside.

Step 2: Heat a little oil in a wok

Step 3: Stir-fry the pork belly

Step 4: Now you can prepare the ingredients

Step 5: Stir-fry the pork belly until the oil comes out and the surface is slightly charred. Add the ingredients in Figure 2 (except the onions) and stir-fry until fragrant.

Step 6, pour glutinous rice wine and stir well

Step 7, add dark soy sauce and stir well

Step 8: Add water to cover the pork belly, add onions, bring to a boil over high heat and then simmer for about 1 hour.

Step 9: When the soup starts to thicken, add a little salt and chicken stock, turn to high heat and cook until the soup thickens.

Step 10. Stir-fry continuously to allow the soup to evenly coat the meat pieces until the water is dried up and the oil is released.

Method 2:

1. Cut the tofu into 2 cm square pieces, blanch them in boiling water with a little salt to remove the beany smell, remove them and soak them in clean water; chop the fermented black beans, cut the garlic sprouts into sections, and mince the ginger;

2. Heat the wok, add oil, add beef filling and stir-fry until the beef filling turns golden brown, add bean paste and stir-fry together; add fermented black beans, minced ginger and chili powder and stir-fry until the beef is colored;

3. Bring the broth to a boil; add the tofu and cook for 3 minutes; add soy sauce, garlic sprouts, sugar, season with salt, and thicken with wet starch; sprinkle with pepper powder and chopped green onions when serving.