How to cook braised pork in Shanghai?

Tools/materials: 750g pork belly, 6 eggs, 30ml soy sauce, 45ml soy sauce, 30ml cooking wine, 80g rock sugar, 2 star anise, 3 cinnamon 1, 3 fragrant leaves and 5 ginger.

0 1 Cut the pork belly into large pieces about 3 cm, and then soak it in cold water for 30 minutes.

Punch a small hole in the raw egg to facilitate cooking and shelling. Then put it in boiling water, sprinkle with a little salt, cook for about 7 minutes and take it out. After peeling the shell, cut it a few times to facilitate the taste when stewing.

Add star anise, cinnamon and fragrant leaves to a hot pot and stir-fry over low heat to give a fragrance.

Stir-fry pork belly on medium heat until the skin becomes discolored.

05 Add cooking wine to boil, then add light soy sauce, dark soy sauce, crystal sugar and boiled water, boil over high fire, cover the pot and stew for 1 hour.

Add the eggs to collect the juice, let the eggs change color, and turn off the heat after collecting the juice.

Special note 1, Shanghai braised pork is not blanched, just fry it in oil pan until the skin is yellow and the meat is tight, and yellow wine can be added. /2. Adding eggs is a traditional practice in Shanghai. After eating the remaining juice, you can add some bean products and vegetables, such as white leaves, white leaves, mushrooms and so on.

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