Practice of Braised pork belly with Osmanthus

"When the weather is cool, people are hungry. These days, I have made several Braised pork belly meals. I have my own sauce ingredients, which are packaged with ready-made sauce. Each has its own advantages and tastes delicious.

Today's pot of sweet scented osmanthus braised sauce for braised pork is red and attractive in color, salty and sweet in taste. Sprinkling dried osmanthus not only looks pleasing, but also tastes sweet, echoing the sweet taste, which really makes people's appetite open. "

Food ingredient details

Main materials

Pork belly with five flowers

500 grams

accessories

Scallion

1 segment

garlic

3 lobes

vegetable oil

10 grams

hot water

2 bowls

Seasoning

Osmanthus Braised Sauce Seasoning Pack

1 pack

Dried osmanthus flowers

1 pinch

Salty and sweet

taste

burn

workmanship

an hour

time consuming

ordinary

difficulty

Steps of Braised pork belly with Osmanthus

1. Prepare a piece of pork belly and wash off the skin left by the minced meat filling; Using ready-made osmanthus braised sauce seasoning is more convenient than using your own ingredients.

2. Cut the pork belly into large pieces that are 2 fingers thick, then cut a few sections of scallions and prepare 3 cloves of garlic.

3. Boil a pot of water, pour in the meat pieces when the water temperature is hot, boil for 3 minutes after boiling, avoid floating foam and remove.

4. Warm the wok and cool the oil. Put the meat pieces, skin, scallions, and garlic into the wok, stir fry over low and medium heat until the surface of the meat pieces is slightly charred, with burnt edges and some of the oil is forced out. This way, the taste is fragrant and not greasy.

5. Pour all the osmanthus braised sauce into the pot; This pack can cook 400-700 grams of pork belly.

6. Stir fry evenly, so that each piece of meat is evenly colored.

7. Pour 2 bowls of hot water along the wall of the pot, yes, hot water. Do not pour cold water, as it will cause the heated meat to contract when cold. This will not only slow down the ripening speed, but also slow down the release of fat in the fat, making the lean meat tight and hard.

8. Cover and simmer on low heat for 40 minutes or even longer, adjusting the time according to the tenderness, size, and preferred taste of the meat.

9. The meat is rotten and the soup is thick, with a rosy color. Leaving some soup in the rice will make it more fragrant.

10. Take out the pot, put it on a plate, sprinkle some dried osmanthus, and eat it!

11. Osmanthus Braised pork belly, salty and sweet, has a big appetite!

Tips

1. After blanching the meat, stir fry it to remove some blood and impurities, and the shape of the stewed meat is also beautiful;

2. Using braised sauce to make dumplings is more convenient, and the amount and variety can be chosen according to one's preferences;

3. The endless Braised pork belly can be stewed with vegetables and water, which is also a good dish.

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