Rolls of dried bean milk creams Braised pork belly in Brown Sauce

Health benefits

Pork belly: Moisturizing and drying

Rolls of dried bean milk creams: anti-aging, anti-oxidation, anti-cancer and anti-cancer

White sugar: low protein

Ingredients and materials

Pork belly 200g

Rolls of dried bean milk creams 200g

Moderate amount of scallions

Moderate amount of ginger

Moderate amount of edible oil

One spoonful of salt

Two spoons of white sugar

A spoonful of cooking wine

One spoonful of light soy sauce

Take two scoops of soy sauce

Appropriate amount of water

Rolls of dried bean milk creams Braised pork belly in Brown Sauce

1. Prepare the ingredients. Streaky pork, Rolls of dried bean milk creams, ginger, chives.

2. Soak Rolls of dried bean milk creams in warm water five or six hours in advance. I usually soak half a day in advance.

3. The soaked Rolls of dried bean milk creams is cut into small pieces, the streaky pork is cut into pieces or pieces, the chives are cut into scallions, and the ginger is cut into shredded ginger.

4. Heat up the wok and pour in an appropriate amount of cooking oil. The oil temperature should be 60% hot, then add shredded ginger and stir fry until fragrant.

5. Put the pork belly into the pot and stir fry.

6. Stir fry until the pork belly changes color and the skin is slightly charred. Stir fry for a while longer to extract the oil from the meat.

7. Add processed Rolls of dried bean milk creams.

8. Stir evenly to make Rolls of dried bean milk creams evenly oiled.

9. Add one spoonful of light soy sauce, two spoonfuls of dark soy sauce, two spoonfuls of white sugar, and one spoonful of cooking wine.

10. Stir fry evenly to evenly color the ingredients in the pot.

11. Add an appropriate amount of water.

12. The amount of water should be equal to the ingredients in the pot. Stir fry evenly and bring to a boil over high heat.

13. Boil until the water in the pot is reduced by half, and flip for a moment. Add a spoonful of salt to season. Reduce the heat to low and continue cooking.

14. Cook until the soup thickens in the pot, then add scallions.

15. Stir fry evenly until the sauce is collected, then remove from the pot.

16. Plate and serve dishes. You can sprinkle some scallions appropriately to increase appetite and color.

17. Delicious Rolls of dried bean milk creams Braised pork belly, Rolls of dried bean milk creams is smooth, crisp and tender, streaky meat is fat but not greasy, which is very good for eating.

Tips

1. Before making Rolls of dried bean milk creams, soak it with water in advance. Generally, it can be soaked half a day in advance. Generally, Rolls of dried bean milk creams soaking is cool in summer and warm in winter, that is, cold water soaking in summer and warm water soaking in winter.

2. Pork belly can be cut into pieces or slices according to personal preference.

3. Braised pork belly with skin is made of three layers of meat, fat and thin. This kind of Braised pork belly is fat but not greasy, and melts in the mouth.

4. If you feel that there is too much oil in the pork belly, you can stir fry it for a while to extract the oil from the meat. Of course, you can also choose to fry in an oil pan, which will speed up the process.

5. Because it has been seasoned with both dark and light soy sauce, the meat already has a taste, so there is no need to add more salt. It depends on personal taste.

6. Some people may have a strong taste and prefer spicy food. You can add some dried chili before pouring water. The reason why we put it at this time is to keep the flavor of Braised pork belly, while chili is just mentioned as seasoning.

7. During the cooking process, no monosodium glutamate was added. Soy sauce and white sugar themselves have a refreshing effect, and soy products are mostly fresh and do not require excessive addition. It can be customized according to personal preferences.

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