Braised pork is a popular home-cooked dish that is simmered for 1 hour, added with dried osmanthus flowers to add a rich fragrance, allowing diners to bathe in the warm autumn ocean of dangui
By Fang Tai Happy Eat Light
<h2>Royalties</h2>
Pork belly with skin 500 g
Dried osmanthus flowers 2 g
Shredded ginger 5 g
Rice wine 8 ml
Cooking oil 20 ml
Light soy sauce 20 ml
Dark soy sauce 10 ml
Rock sugar 30 g
<h2>Practice steps</h2>
1. Preparation of ingredients
2: Cut the pork belly into small pieces about 3 cm square
3: Put the pork belly into the pot, add enough water, open the Fangtai gas stove and cook on high heat. After boiling, cook for a while, remove the pork belly pieces and wash them with warm water, drain and set aside
4, Fangtai gas stove turn to low heat, another pot, add cooking oil and 15 grams of rock sugar, quickly stir-fry until the rock sugar melts (fried sugar color can make the color of pork belly more ruddy and beautiful)
5, after pouring blanched pork belly stir-fry evenly (blanched pork belly can be used with kitchen paper to absorb the water on the surface to avoid oil splashing)
6: Add shredded ginger, rice wine, soy sauce, soy sauce, 15 grams of rock sugar and water that can not pass the pork belly, simmer for about 1 hour
7: After the stew is completed, sprinkle in dried osmanthus flowers, turn the heat to collect the juice and then enjoy
8. Enjoy it
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