Teach You the Best Way to Make Five-Spiced Pork Belly, More Fragrant Than Braised Pork, Soft and Tender, Melt in Your Mouth
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1 Braised pork is a common Chinese dish made with pork.
2 Today, Old Liu will share the method of 'Shanghai-style Braised Pork'. If you like it, you can save it first and try it yourself.
3 Let's start with the ingredients needed:
Pork belly, star anise, cinnamon stick, ginger slices, scallion
4 First, slice the ginger and braid the scallions into scallion knots. Use a blowtorch to burn the pork belly skin, which makes the color look better and has a de-odorizing effect. When it's a coffee color, clean the top layer of ash off, put the pork belly into a pot to blanch, then add ginger slices, star anise, cinnamon stick, scallion knots, and (liao jiu - cooking wine), cover the pot and bring to a boil over high heat, then reduce the heat and simmer for 20 minutes
5 Transfer the pork belly to a plate to drain off the water, then put the pork belly into a steamer, steam over high heat for 30 minutes, take it out and cool it, put it on a clean plate to drain off the water, heat the oil to 50% hot, put the pork belly in and cover the pot to prevent the oil from splashing and burning, fry until the skin is foamed and the color is golden brown, then take it out
6 Then brush some old soy sauce on the pork belly skin to make it look more red and beautiful. Heat a pan, add ginger slices to sizzle, then add two spoons of broad bean paste, light soy sauce, old soy sauce for color, and three spoons of sugar. Put the fried pork belly in and add cold water, the amount of water should cover the ingredients, bring to a boil over high heat, then add an appropriate amount of red yeast rice
7 Transfer the fried pork belly pieces with the soup into a clay pot, cover the pot and bring to a boil over high heat, then reduce the heat and simmer for 40 minutes. When the time is up, you can take it out, put it in a steaming pot and steam for 2 hours
8 Control the oil in the pot, then add minced garlic and mountain leek, add salt and dry chili powder, mix well, plate it
9 Mountain leek is placed around, the braised pork is placed in the middle of the plate, and the soup is drizzled on the braised pork. Shanghai-style Braised Pork is ready!
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