Hotel practice of braised pork with Shandong cuisine

The Practice of Braised Pork in Sugar Color

1. Cut the pork belly into mahjong tiles, and soak it in clear water for bleeding water.

2. Put the wok on the stove, pour cold water and add pork belly.

3. Add the right amount of pepper.

4. After boiling, pour the cooking wine, remove the fishy smell, blanch the bleeding foam, turn off the fire and take it out.

5. Wash the pork belly and control the water for later use.

6. Oil the hot pot and add sugar.

7. Small fire, boil the sugar and make small bubbles.

8. Pour the pork belly and stir well.

9. Add ginger slices and shallots.

10. Stir-fry over low heat until the meat is oily and evenly coated with sugar.

1 1. Pour in soy sauce.

12. Stir-fry until the meat color is even.

13. Pour proper amount of hot water.

14. Add star anise, cover the pot, bring to a boil over high heat, and turn to low heat for one and a half hours until the rotten broth becomes thick.

15. Season with salt, and collect the juice on high fire. Serve.