The Recipe of Nanru Braised Pork

Health benefits

Pork belly: tonifying the kidney

Ingredients

Pork belly, free to eat

A small piece of southern milk

One to two kilograms of vegetable oil

Jiang Sipian

Three scallions

Moderate amount of light soy sauce

Oyster sauce in moderation

Moderate amount of salt

The Recipe of Nanru Braised Pork

1. Wash the purchased meat and divide it into pieces, as shown in the picture,

2. Put water, meat, and cold water into the pot and cook until the chopsticks can be gently inserted into the meat skin to start cooking

3. Use a toothpick to prick the flesh skin, apply force, and fill the hole

4. Apply a little salt to the meat skin

5. Start the oil pot and wait for the oil to boil. To prevent burns from oil on the body, turn down the heat, pick up the lid of the pot and block it in front of you, with the meat skin facing down. After cooking, keep moving the meat to avoid frying the skin. Wait for it to dry and prevent oil splashing, then put down the lid and turn up the ignition

6. Fry the meat skin until it starts to form small bubbles as shown in the picture, then flip it over and fry until it turns golden brown

7. Before starting the pot, prepare a basin of cold water. Put it into the cold water and soak it for ten minutes before removing it

8. Pour out the oil from the fried meat, replace it with water, put the meat in a cold water pot, cover the water level with the meat, cook until the skin and meat are soft, remove from the pot, let it cool, then slice it and cut it to the desired thickness

9. Sauce can be adjusted according to one's taste. For this, I added a few slices of ginger, scallions, chili peppers, South milk, South milk, light soy sauce, oyster sauce, water, salt. The sauce doesn't need to be cooked, just mix it with water

10. Dip the meat in sauce, set it on a plate with the skin facing down. After setting it up, pour the remaining sauce over it and steam it in a pot for an hour. I use a regular pot, but the time for a pressure cooker is different,

11. Put the steamed meat in a bowl, invert it, and it's ready to eat

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