Material: braised pork, chives, rock sugar, dried red pepper, ginger slices, star anise, fragrant leaves, salt, monosodium glutamate, cooking wine, light soy sauce, dark soy sauce, etc.
1. Prepare other auxiliary materials that need to be cooked
2. Wash the pork belly and cut it into pieces according to the size you like.
3. Put the sliced pork belly in a pot with cold water, add ginger slices, and pour in an appropriate amount of cooking wine, boil it on high heat, blanch it, and skim off the foam. Remove, drain and set aside.
4. Put the drained pork belly pieces in a water-free and oil-free pot, and stir-fry on low heat.
5. Be sure to use low heat and stir-fry until the surface of the pork belly is golden brown, and there is a lot of oil at the bottom of the pot, and then put out the pork belly, and do not pour out the oil in the pot.
6. Continue to low heat, use the lard fried in step 5, after the oil is hot, add an appropriate amount of rock sugar, and stir continuously with a spatula until a clear caramel color is obtained.
7. Then pour in the stir-fried pork belly, and stir-fry until the pork belly is evenly attached to the caramel color.
8. Add chives, star anise, bay leaves, and dried red chili and saute until fragrant.
9. Pour in an appropriate amount of light soy sauce and dark soy sauce to color, and stir-fry until each piece of pork belly is evenly colored.
10. Add an appropriate amount of water to cover the pork belly completely, cover the pot, and simmer over low heat.
11. Stew for about 40 minutes, and you can see that the soup is significantly reduced. At this time, add 1 tablespoon of salt and start to collect the juice on high heat.
12. Don’t take away all the soup, just keep a little bit, and add half a spoon of MSG to make it fresh before serving.
13. The fragrant braised pork is ready, hurry up and serve it!