2015.04 Back to the hometown commemoration I can finally cook with my mother again. My little April life is the first time to participate in the kitchen life, although I just sit on the dining chair at the door and curiously look around. The pleated hand is holding the tender little hand of April. She said, my goodness, when you grow up, the wife also teaches you how to make braised pork. I hope that time will stop here.
Pork belly washed in cold water and cut into 2CM wide squares. Slice the onion, slice the ginger, peel the garlic and cut the roots. The stewed meat material is placed in a gauze bag in advance.
Pour a small amount of oil into the pot to make the primer. Pour in the meat and fry until the skin becomes slightly transparent. The surface is basically broken. Take out the spare, and the fried meat is poured out.
Another pot, a small fire poured into the oil, poured into the rock sugar, kept stirring.
The sugar can all be melted into caramel and can be poured into the meat.
Turn the piece of meat and evenly wrap it in sugar. Note that this time must be a small fire. Pour in white wine or cooking wine.
Pour in almost three times the hot water and simmer in the fire, add the onion, ginger and garlic and spice packets.
When there is about half the amount of water, the skin is basically soft and rotten. Add appropriate amount of soy sauce to help further color, add salt to suit your taste, and continue to stew in the middle of the fire. Note that you should not put salt and soy sauce before the meat is soft and soft, otherwise it will not be easy to rot. Tips: The old iron pot has good heat conduction, and the fire will soon be stewed. If it is an ordinary wok, it is recommended to turn it into a medium-sized fire at this time. The meat is rotten and can be seasoned easily with chopsticks.
After the meat is tasted, the soup is simmered in the fire, and the soup can be baked with a thick red color.
1 It is said that some people are used to raw meat and water, but as long as they have tried oil, they will feel different. The oily meat retains the original aroma of the meat, the taste is really different, and it is much more fragrant than the water. 2 The oily skin will tighten, so be sure to cook. Hawthorn and tangerine peel not only increase flavor, but also make meat more susceptible to softness.