How to make delicious steamed braised pork

Braised pork is fat, tender, fresh and fragrant, and melts in your mouth. It is a home-cooked dish that many people love. Braised pork is rich in high-quality protein and essential fatty acids for the human body. It can also provide hemoglobin to the human body and improve anemia. Braised pork is also rich in vitamins, which can effectively help teenagers and adults replenish the energy necessary for the human body. It can also nourish the kidneys and blood, nourish yin and moisten dryness, and relieve constipation, dry cough and other symptoms. So today I’m going to teach you how to make delicious steamed braised pork.

Ingredients: 500g pork belly, a little cooking wine, a piece of pork belly, 3 star anise, 3 slices of cinnamon, 3 slices of ginger, a little Lee Kum Kee braised sauce, a little dark soy sauce, a little salt

Method: 1. Soak the pork belly, which is 30% lean and 70% fat, in cold water with cooking wine for 5 minutes. Remove the pork belly from the water, drain it, wash it and cut it into 2 cm pieces. Peel and slice the ginger.

2. Pour cold water into the rice cooker, add meat cubes, basil, cinnamon, star anise, ginger slices and other ingredients, bring to a boil, and skim off the foam. 3. Heat the pan with cold oil. Add rock sugar while the oil is cool and stir constantly. After the sugar is dissolved, quickly add the meat and stir fry constantly. The sugar will be evenly attached to the meat due to the heating.

4. Continue stir-frying until the pork belly is oily. Pour in Lee Kum Kee braised sauce, dark soy sauce and salt, stir-fry all the seasonings evenly, and continue to stir-fry for 5 minutes to allow for color and flavor. Then pour in the hot soup from the rice cooker, make sure the water covers the meat, bring to a boil over high heat, then simmer for about half an hour. 5. When the time is up, open the lid and turn to high heat to reduce the soup. It is done when you see a layer of thick and rich soup covering each piece of braised pork.