Osmanthus braised pork is a traditional dish with a full color and flavor, which belongs to the Sichuan cuisine family. This dish is bright and bright, the osmanthus flower is fragrant, soft and delicious. Today's osmanthus braised pork uses [Knorr Osmanthus Braised Sauce], which not only reproduces the taste of childhood, but also turns out new ideas! With [Jiale Osmanthus Red Sauce], kitchen Xiaobai can also become a chef in seconds, a package to taste, never overturn!
By Thanh Huan ssk
<h2>Royalties</h2>
Pork belly with skin 400 g
1 green onion
Ginger slices 4 pieces
1 scoop of cooking wine
2 garlic per son
Carrea osmanthus braised sauce seasoning 1 packet
Dried osmanthus flowers (included with sauce packet) 1 g
<h2>Practice steps</h2>
1. Prepare the ingredients and wash them separately;
2、 Cut the pork belly into small pieces,
3、Cut the green onion into sections, slice the ginger and cut the garlic into pieces;
4, add an appropriate amount of water to the pot, put down the pork belly, ginger slices, green onion, cooking wine blanched water,
5. After blanching the water, remove it and wash it for use;
6, heat the oil in the pot, and sauté the aroma of onion, ginger and garlic.
7, under the pork belly sautéed,
8, to the oil, the surface is slightly yellow;
9、Add 1 packet of sauce,
10. Uniform coloring;
11: Add 3 small bowls of water (600g), bring to a boil over high heat, turn to low heat and simmer for about 60 minutes.
12: Cook until the soup is thick, add dried osmanthus flowers, and collect the juice on high heat.
13, the fragrance is strong,
14. Soft and delicious.
15, a package to taste,
16. Never lose your hand!
<h2>Tips</h2>
1, pork belly cold water into the pot to four or five ripe; 2, the juice collection time depends on personal taste, about 10-20 minutes; 3, want to plate good,can leave a little dried osmanthus sprinkled on the surface of the finished product.
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Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.