Today, I will cook a hong shao rou with a fragrant aroma, which is very delicious. Recommended to everyone.
hong shao rou
- 1 wok
- A piece of pork with five flowers
- Cut into thick blocks
- Bring a pot of water to a boil, then add the pork belly to the pot and boil for 3 minutes
- After picking up, wash off the floating foam, and drain the water for later use
- Prepare ingredients: ginger, dried chili, bay leaves, cinnamon, star anise, rock sugar
- Heat the oil in a pan, pour the pork belly into the pan
- Stir out some of the fat and scoop it up for later use
- Leave the bottom oil in the pot, add rock sugar, smash it with a spatula, and stir-fry the sugar color over low heat
- Fry until caramelized
- Return the pork belly to the pan and stir-fry for color
- Pour in the ginger, dried chilies and spices and fry until fragrant
- Add salt, soy sauce, cooking wine, red yeast rice powder, and pepper to taste
- Stir well
- Add the water submerged in the pork belly, bring to a boil over high heat, then turn to stew and simmer for 30 minutes
- When the time is up, the water has been collected until it becomes sticky, sprinkle some chicken essence to enhance freshness, stir fry and evenly remove from the pan
- finished product. Homemade braised pork, sweet and soft, fat but not greasy
Do you need blanched pork belly
Because there will be some residual blood in the pork belly, the taste of the pork belly directly fried will not be too good. Before frying, blanching can remove the blood foam from the pork belly, which will make the pork belly taste better. When blanching pork belly, it is best to pour cold water into the pot. This way, the meat will gradually become ripe during the blanching process, making it easier to blanch the blood foam from the pork belly.
how long to braise pork belly
The hong shao rou we make is usually soft and rotten after half an hour of stewing.