Practice of Braised pork belly in Brown Sauce in Northeast China

Ingredients and materials

700g pork belly

Oil 15g

12 grams of scallions

4 grams of salt

5 grams of ginger

12 grams of dried chili peppers

A little Sichuan pepper powder

1 tablespoon soy sauce

1 tablespoon of dark soy sauce

2 tablespoons cooking wine

Practice of Braised pork belly in Brown Sauce in Northeast China

1. Cut pork belly into 1.5 cm square pieces

2. Cut scallions and ginger into small pieces

3. Put the pork belly in cold water and blanch it to remove blood foam

4. Remove, wash, and drain the water

5. Heat up the oil pan, add the meat chunks and stir fry for a moment

6. Add scallions, ginger, dried chili, and stir fry for a moment

7. Add Sichuan pepper powder

8. Add soy sauce

9. Stir fry for a moment

10. Add dark soy sauce and stir fry for a moment

11. Add water to the meat chunks

12. Pour in cooking wine

13. Add salt to season and heat over high heat, then turn to medium heat

14.Boil for about 1 hour and collect the thick soup

15. Let's start enjoying it

Tips

1. This dish does not have fried sugar color or excessive seasoning, which better preserves the original flavor of the meat.

2. When stewing, do not use high heat. Use medium to low heat to slowly stew the fat inside the meat, and it will not be greasy when eaten.

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