Braised pork is widely spread in China. It is a well-known popular dish. There are fat and thin, and the taste is fat but not greasy.
At the same time, braised pork is also rich in collagen, which is a delicacy for beautifying the skin and maintaining skin elasticity. Of course, braised pork tastes sweet, so it is not suitable to eat more. Use with caution in patients with hyperglycemia and hyperlipidemia.
Ingredients Details
- Pork belly 800g
- Anise 15g
- 2 bay leaves
- 50g green onions
- 30 grams ginger
- 20 grams caster sugar
- 25g soy sauce
- 30 grams rice wine
- 25g rock sugar
- Appropriate amount of salt
Method steps
- Cut the pork belly into pieces about 1-2 cm.
- Pour cold water into the pot, covering the pork belly. After the water boils for 5 minutes, remove it.
- Take the oil pan, add star anise and sauté until fragrant after the oil is hot. Pour in the sugar and fry until browned.
- Add the meat pieces and fry until the meat starts to ooze oil.
- Pour in the rice wine and soy sauce, and stir fry until the soy sauce is evenly coated on the meat.
- Pour boiling water into the meat, add shallots, sliced ginger, bay leaf and rock sugar.
- Stew on low heat for 40 minutes, pick out the shallots, star anise, and bay leaves, add a little salt, collect the juice on high heat, and stir fry.