Practice of Braised pork belly in Brown Sauce with Beer

Health benefits

Pork belly: nourishing yin

Octagonal: regulating qi, relieving pain, warming yang

Cinnamon: dispelling blood stasis and reducing swelling

Ingredients

2 pounds of pork belly

Beer 700 milliliters

Scallion 10g

Ginger 10g

A little salt

Light soy sauce 20g

3 grams of dark soy sauce

Oyster sauce 20g

6 pieces of rock sugar

Cooking wine 30g

Octagonal root

Cinnamon l small pieces

2 fragrant leaves

A little cooking oil

3 grams of monosodium glutamate

Practice of Braised pork belly in Brown Sauce with Beer

1. Prepare ingredients.

2. Wash the pork belly thoroughly and cut it into strips about 4 centimeters wide. Cut the scallions into long strips and ginger into large pieces.

3. Put the pork belly into a pot with cold water, add ginger slices, cooking wine, and blanch for five minutes to remove any foam.

4. Take it out, wash off the foam with warm water and let it dry. Then, use a toothpick to prick the fat around the area and make more deep punctures.

5. Take another pot of water, and when the water bubbles, add the tied meat and blanch it again to remove the deep fat from the fat. About seven minutes to remove.

6. Put a small spoonful of oil into the frying spoon, add pork belly, press on the fat with a shovel, stir fry the excess oil in the fat over low heat, and when the pork belly is slightly yellow, take out the oil to control. (At least it can stir fry half a small bowl of oil)

7. Put 5g of cooking oil into the frying spoon, add rock sugar, and turn the heat slightly higher to melt the rock sugar first. Then, reduce the heat and simmer slowly until golden brown.

8. Add pork belly and stir fry until the meat is colored. Then add scallions, ginger, star anise, cinnamon, and fragrant leaves and stir fry until fragrant. Add cooking wine and cook until fragrant. Add 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, and a little dark soy sauce to color the meat. Pour in 1 can of beer to cover the meat, add an appropriate amount of salt, and turn the soup to low heat for about 1 hour.

9. When the meat skin part is easy to be pierced with chopsticks, pick out the onion, ginger, anise, cinnamon and other materials, turn the fire to collect the juice, so that Braised pork belly will be more bright red.

10. After the soup has thickened, add a little MSG and stir fry until well combined. Turn off the heat and serve on a plate.

11. The color is bright red, very fragrant, fat but not greasy.

Tips

The first blanching is done in a cold water pot, and the second blanching is done in hot water. For elderly people, it is recommended to cook for more than an hour and a half. It is best to use a clay pot when cooking, as the soup is not easy to dry and the taste will be better.

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