How to steam braised pork

Braised pork with soy sauce is a specialty dish belonging to Cantonese or Hunan cuisine. It is golden in color, has a strong aroma, is refreshing and non-greasy, and is very mild in nature. Eating it will not cause irritation or increase moisture. Especially during the Chinese New Year, this dish can be said to be a regular on the table, bringing a strong festive atmosphere. So, for those who are not familiar with making this dish, how to steam braised pork to make it delicious?

practice

1. Cut in half and put into hot water.

2. Prepare the meat fork, salt, and light soy sauce, and cook the pork belly.

3. While the pork is still hot, quickly rub salt on the surface. After rubbing the salt, use a meat fork to poke many small holes on the surface of the meat.

4. After piercing many small holes, apply dark soy sauce on the surface of the meat.

5. Heat the oil pan, put the pork belly facing up in the pan, and fry each side of the pork belly until golden brown.

6. After frying the pork belly, set aside.

7. Put cold water in the pot and bring it to a boil. Put the fried pork belly into the boiling water and cook it for about an hour. Boil the water over high heat and then simmer over low heat.

8. Use the prepared ingredients to make two dishes related to braised pork, namely braised pork, yam, and preserved vegetables.

Precautions

Cut all the ingredients and place them on a plate. Put the pork belly bottom side down into the pot and then add the chopped kudzu.

Start steaming the braised pork with boiling water, wet a towel on the pot lid and add some water on the lid from time to time.

The braised pork belly that has been steamed for an hour and a half can be taken out of the pot and put on a plate.