Nourishing Autumn Fat - Braised Yuanbao Pork
Ingredients
- Pork belly 600g
- Braised soy sauce 30ml
- Green onion 1 handful
- Ginger 1 piece
- Cooking wine 2 spoons
- Zanthoxylum bungeanum Appropriate amount
- Aniseed 5 pieces
- Salt 5 grams
Steps
1. Divide ginger and green onion into two parts, take one part from each. Slice ginger. Cut green onions into sections. Put the whole piece of pork belly into the pot, cook over high heat, add cooking wine, green onions, ginger slices and boiling water.
2. Boil the water and skim off the foam
3. Take out the cooked pork belly to dry and cut into strips
4. Cut into pieces evenly
5. Wash the remaining green onions and rinse with water
6. Tie into a cross knot
7. Tie everything up in order. The green onions are not easy to break when tied with water. If the length of the green onions is not enough, you can connect two of them together.
8. Pour a small amount of oil into the pot and sauté the pepper until fragrant. Don’t put too much oil, as the pork belly will become oily
9. Add the bundled pork belly and fry it
10. After frying the oil, add braised soy sauce to coat each piece of pork belly
11. Add warm water, cover the pork belly, and turn to high heat
12. After the water boils, add aniseed and remaining ginger slices
13. Reduce heat and simmer for an hour
14. Add salt when the juice is reduced from the fire. At this time, the chopsticks can be easily inserted into the braised pork
15. After collecting the juice, take it out of the pot and serve it on a plate. Sprinkle some chopped green onion for decoration. You can see the attractive color of the braised meat
16. The meat is crispy and melts in your mouth. Grab a bowl of rice and let’s get started!
