How to make steamed pork belly with konjac How to make steamed pork belly with konjac

1, raw materials: braised pork 700g, shredded konjac 10, 2 tablespoons of light soy sauce 1 tablespoon, 2 tablespoons of cooking wine, 2 teaspoons of rock sugar 1 tablespoon, salt, onion and ginger, and water.

2. Spices: Italian mixed spices 1 teaspoon, pepper 1 teaspoon, star anise 3 pieces, cinnamon 1 piece, Amomum tsaoko 1 piece, fragrant leaves 2 pieces, fennel 1 teaspoon and cloves 2 pieces.

3. Wash the pork belly and cut it into large pieces and put it in steamed pumpkin. Add water, pepper, star anise 1 and cooking wine 1 tablespoon to the pot. Cook the onion and ginger, and skim off the froth.

4, drowning pork belly out for use.

5, put a little oil in the pot, add the cooked pork belly, and simmer more oil.

6. Add 2 tablespoons soy sauce.

7. 1 tbsp braised soy sauce and stir well.

8. Add another tablespoon of cooking wine and smell it.

9, put 1 tablespoon of rock sugar, the meat made of rock sugar is redder and brighter.

10, adding ground Italian mixed spices,

1 1, and then add traditional stew made of pepper+star anise+cinnamon+Amomum tsaoko+fragrant leaves+fennel+clove.

12, heated water, without pork belly.

13. After the fire boils, turn to low heat, cover the pot and stew for about 25 minutes.

14, open the lid, add konjac shreds, season with salt, stew for 10 minute, open the lid and collect the juice properly.