How to make stewed pork belly delicious

In fact, pork belly is not that easy to stew. Many people cannot stew it well, and the taste is relatively bad, and it feels particularly greasy. At this time, you need to pay attention to the heat and the amount of water to make the stewed pork belly become tender and delicious. It is best to start from high heat and slowly change to low heat. In this way, the taste will definitely become richer, and the meat will not be so greasy.

practice

Ingredients

500 grams of pork belly with skin, wash and cut into 2 cm x 2 cm pieces.

Ingredients

25g green onion, 25g ginger, salt, 1 tablespoon dark soy sauce, 3 star anise, 4 cloves garlic, rock sugar, pepper, cumin, dried chili pepper,

Method 1

1. Put the meat in the pot to remove the blood, then take it out and put it on a plate. 2. Put some sesame oil in a wok, heat it up, add two spoons of sugar and garlic, stir evenly, and wait for the sugar to bubble. (Do not burn it) 3. Pour the meat into the pan and stir-fry so that the surface of the meat is evenly coated with sugar juice. 4. Put green onion, ginger and star anise into the pot. Pour in an appropriate amount of dark soy sauce and stir-fry evenly to color the meat. 5. At the same time, boil an appropriate amount of water in another pot. The amount of water should just cover the meat. 6. Pour boiling water into the meat pot, just enough to cover the meat, then cover the pot. Bring to a boil over high heat, then simmer over low heat for about an hour. Do not remove the lid to stir-fry during the process. 7. After about an hour, taste it. If it is too bland, add a little salt. If there is still some soup in the pot, turn to high heat and stir-fry the pork belly until the soup is reduced and done.

1. Cut the pork belly into 2 cm square pieces

2. Heat the pan, add oil, add onion, ginger, garlic, pepper, star anise, cumin, and dried chili and stir-fry until fragrant.

3. Put the chopped pork belly into the pot and stir-fry until the meat changes color and smells good.

4. Add rock sugar to the pot and turn to low heat.

5. Fry until the sugar color turns into red and the bubbles become smaller.

6. Pour in the stir-fried meat, the sauce made with dark soy sauce and light soy sauce, a bowl of hot water, and simmer over low heat.

7. When the soup becomes thick, add salt and a small amount of rock sugar.

8. Turn to high heat to collect the sauce, and stir-fry quickly so that each piece of braised pork is covered with the thick sauce.

The meat was cooked to perfection when it came out of the pot, so I ate it with relish. The taste was so good that it is hard to describe in words. I was completely conquered by the braised pork.

Skill

1. Wash the pork belly, dry it, cut it into slices about one and a half inches long and three-tenths thick, add soy sauce, cooking wine, sugar, ginger and scallions, mix well, and marinate for about two hours;

2. Place the marinated pork belly skin side down in a large bowl, pour the marinated pork seasoning on top and cover;

3. Place the original bowl in a steamer pot and simmer over high heat for about three hours until the meat is tender. Remove the ginger and green onion, cover and place on a plate.

4. When choosing pork belly, it is best to choose the one with thicker skin. You can use fire to burn one side of the skin, soak it in cold water for half an hour, and then scrape off the burnt surface. The same method can be used to make pig's trotters.

Method 3

Main ingredients: 400 grams of pork ribs (streaky pork)

Seasoning: 50g soy sauce, 5g sugar, 10g cooking wine, 10g green onion, appropriate amount

2. Place the marinated pork belly skin side down in a large bowl, pour the marinated pork seasoning on top and cover;

3. Place the original bowl in a steamer and simmer over high heat for about three hours until the meat is tender. Remove the ginger and green onions, place on a plate and serve.