Braised pork belly

Method

1. 01

   Step 1

   List of spices used

   

2. 02

   Step 2

   Add a little oil to the pot, and slowly stir the rock sugar over low heat until it changes from large bubbles to small bubbles.

   

3. 03

   Step 3

   Add the drained pork belly (blanch the pork belly beforehand to remove blood and foam) and stir-fry with caramelized sugar.

   

4. 04

   Step 4

   Then add Shaoxing wine in sequence.

   

5. 05

   Step 5

   Light soy sauce

   

6. 06

   Step 6

   Dark soy sauce enhances color.

   

7. 07

   Step 7

   Add scallions and ginger, then add rock sugar (rock sugar can make the braised pork belly have a brighter color).

   

8. 08

   Step 8

   Add hot water to cover the meat. Remember, it must be hot water!

   

9. 09

   Step 9

   Add to the container

   

10. 10

    Step 10

    Bring to a boil over high heat, then reduce to a simmer and cook for one hour.

    

11. 11

    Step 11

    Time's up, add salt.

    

12. 12

    Step 12

    Add chicken bouillon and MSG, stir well, and continue to simmer covered over low heat for one hour.

    

13. 13

    Step 13

    Finally, reduce the heat to high to thicken the sauce, but don't let it dry out completely! Some sauces are even more fragrant this way.

    

14. 14

    Step 14

    Finished product image

    

15. 15

    Step 15

    One more!