How to make abalone Braised pork belly

Ingredients

500g pork belly/6 abalone/1 bundle of scallions/1 piece of cinnamon/1 piece of star anise/fragrant leaves are not afraid to hold on, so prepare more

2 pieces of rose Fermented bean curd/6 pieces of rock sugar, some cooking wine/a little light soy sauce

How to make abalone Braised pork belly

1. Prepare ingredients

2. Change the processed abalone to a cross shaped flower knife

3. Treat Fermented bean curd, Fermented bean curd with spoon offal

4. Fry pork belly, add a little oil to moisten the pot, add pork belly to squeeze out oil, then add rock sugar and stir fry

5. It's best to smash the rock sugar with the back of a knife first. I forgot to smash it here, so it will take longer to stir fry. After the rock sugar is fried, the pork belly will be coated with a beautiful sugar color.

6. In addition, pre processed abalone

7. Stir fry the seasoned wine to remove the fishy smell

8. Stir fry with Fermented bean curd

9. Stew and add hot water that has not been used for ingredients, then add a piece of fragrant leaves, a piece of cinnamon, and a star anise. Bring to a boil over high heat and reduce the heat until the pork belly can be easily poked in with chopsticks.

10. Finally, add a small amount of soy sauce for seasoning and sauce collection.

11. Plate and sprinkle some scallions

12. Bright Braised pork belly, crisp and elastic, good taste

13. The abalone was also wrapped in sauce, and the taste of the ocean spread out in the mouth. Hurry up and have a bowl of rice, mix it with some sauce, and you can eat it all in one go without any problem!

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