How to make classic Lu-style braised pork

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, let me introduce you to the recipe of classic Lu style braised pork.

1. Wash the pork belly and cut into pieces. (You can blanch it in water, but you can skip this step if you are too lazy to do so)

2.12 Slice the ginger.

3.21 Cut the tofu into pieces, put it into the oil pan and fry it until the surface is slightly yellow.

4. Peel the quail eggs, put them into a pan and fry them until the surface turns slightly yellow.

5. Heat some oil in the pan, add the pork belly, ginger slices, and peppercorns, and stir-fry until the pork belly is oily.

6. Pour in light soy sauce and stir-fry until the water vapor is dry. Add star anise and cinnamon and continue stir-frying until the meat turns slightly yellow.

7. Pour in an appropriate amount of water, the water should be 1 cm higher than the pork belly. If you need to add water during the boiling process, please add hot water, and never use cold water.

8. Add dark soy sauce, rock sugar (or white sugar), and cooking wine. After the water boils, simmer over medium-low heat for 15 minutes. Then pour in the fried quail eggs and tofu, add an appropriate amount of salt, and continue cooking until the pork belly is soft and glutinous.

9. Cook over high heat until the sauce covers the surface of the pork belly and there is still a little sauce left in the pot.

After reading the above introduction to the classic Shandong-style braised pork, you must be eager to try it. So, take advantage of the latest and most complete memory now and go to the kitchen to learn how to make it. Of course, it is impossible for most people to succeed at once. But if you try it repeatedly, you will definitely be able to enjoy the "sweetness" of the delicacy.