How to cook braised pork?

Braised pork, also known as braised pork, is a dish made by blanching raw materials with marinade prepared in advance after preliminary processing. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen; Sichuan bittern is the most common in China, mostly red bittern with the best taste. Cooking a can of basic braised pork at home is not only delicious and convenient, but also the best way to relieve hunger. Every time you can take out a proper amount and heat it directly, or cook it with fresh ingredients, or stew it with vegetables. It is a delicious meal.

Prepare:

Ingredients: 800g pork belly.

Ingredients: one slice of ginger, one slice of cinnamon and one slice of star anise.

Seasoning: three tablespoons of soy sauce, four tablespoons of braised soy sauce and three tablespoons of cooking wine.

The steps are as follows:

Wash pork belly with warm water, remove pig hair and cut into pieces.

After the pot is hot, dry the meat and put it in the pot (medium and small fire) for a while. When the skin is brown, turn it over and fry it.

Wash cinnamon and star anise, filter with water, slice ginger for later use, add a little oil to the pot, add ginger slices, cinnamon and star anise and stir-fry until fragrant.

Pan-fry pork belly, add braised soy sauce and color the meat.

Add soy sauce and cooking wine, and inject 500 ml of water.

After the soup in the pot is boiled, put it in a casserole, boil it over medium heat and stew it over low heat for two hours.

Wait until the meat is completely cold before slicing. Freeze the remaining braised pork and soup (preferably divided into small portions) and eat as much as you want.

Those frozen braised pork soups should be filtered out to facilitate the next use.