Braised pork with abalone

Method

1. 01

   Step 1

   Prepare ingredients

   

2. 02

   Step 2

   Cut the prepared abalone into cross-shaped cuts.

   

3. 03

   Step 3

   To prepare fermented bean curd, chop it up with a spoon.

   

4. 04

   Step 4

   Pan-fry the pork belly, add a little oil to coat the pan, add the pork belly and render the fat, then add rock sugar and stir-fry.

   

5. 05

   Step 5

   It's best to crush the rock sugar with the back of a knife first; I forgot to crush it here, so it will take longer to cook. After the rock sugar melts, the pork belly will be coated with a nice layer of caramel color.

   

6. 06

   Step 6

   Add the pre-processed abalone

   

7. 07

   Step 7

   Stir-fry with cooking wine to remove fishy smell

   

8. 08

   Step 8

   Stir-fry with fermented bean curd

   

9. 09

   Step 9

   Add enough hot water to cover the ingredients, along with a bay leaf, a piece of cinnamon, and a star anise. Bring to a boil over high heat, then reduce to a simmer until the pork belly can be easily pierced with chopsticks.

   

10. 10

    Step 10

    Finally, add a little light soy sauce to season and reduce the sauce.

    

11. 11

    Step 11

    Plate it and sprinkle with chopped green onions.

    

12. 12

    Step 12

    The braised pork belly is glistening, tender, and juicy...

    

13. 13

    Step 13

    The abalone was also coated in sauce, and the taste of the ocean filled my mouth. Quickly grab a bowl of rice, mix in some sauce, and you could easily devour it all in one go!