Speaking of the practice of pork belly, I have to mention braised pork belly. Braised pork belly is not only delicate and juicy, but also fragrant in my mouth for a long time. Instead of swallowing saliva, it is better to take practical actions. Let's learn the specific method of braised pork belly!

1, the first step of braised pork belly

Prepare 500g pork belly, 1 tablespoon soy sauce, 1 teaspoon salt, appropriate amount of rock sugar, 4 shallots, 1 ginger, appropriate amount of cooking wine, about 50ml vegetable oil, 1 bowl of clear water. Secondly, the pork belly is cleaned and cut into cubes of about 3 cm, the ginger is cut into small pieces and the onion is cut into sections. Finally, put the chopped pork belly into a pot and blanch it (boil it for 2 minutes after the fire, remove the pork belly and wash the floating foam on the skin with warm water).

2. Braised pork belly step 2

First, after cleaning the pot, pour in the vegetable oil prepared before. After the oil is put into the pot, turn it to medium heat and add rock sugar. Secondly, stir the rock sugar clockwise or counterclockwise with a spatula until the rock sugar melts slowly and turns into a purplish red. When the big bubbles in the oil become small bubbles and the small guns disappear completely, it means that the sugar color is ripe. Finally, put the pork belly into the pot and keep stirring to make the pork belly evenly coated with sugar.

3. Braised pork belly step 3

The last step is very important, but it also requires patience. First, wrap the pork belly with sugar, then pour in cooking wine, soy sauce, onion and ginger slices and marinate for 2-5 minutes. Secondly, add water to the pot, and the water should not have pork belly. Finally, turn to high heat and cook. After the water is boiled, turn to low heat, then cover the pot and cook for 60 minutes. After the 60-minute meeting, put a proper amount of salt in the pot cover, and then cook on high fire for 60 minutes. After collecting all the juice, turn off the fire and enjoy this delicious dish.

If you want to make this braised pork belly well, you should not only prepare the seasoning, but also choose the pork belly. How to choose? It is best to choose five layers of fat and thin meat, so that the pork belly has better quality and thicker taste.

Pork belly is good oil.

When cooking noodles or stir-frying, put a little lard, which is simply delicious. It is no exaggeration to say that especially when we cook with lard, the taste is really much better than vegetable oil. So how did lard come out? Can pork belly be used to boil lard? You can cook with pork belly, as follows:

1, pork belly boiled lard Step 1: Select pork belly.

We all know that lard is usually cooked with fat, so that lard can be white and fragrant. So when we choose pork belly, we must choose pork belly, because pork belly has more fat and less lean meat, so as to get the lard we want. When choosing pork belly, it depends on whether its color is bright red, whether it tastes fishy, and whether it is elastic when pressed. Only by doing these efforts can we pick out the pork belly that is easy to boil oil.

2. Pork belly and lard Step 2: Prepare ingredients

Isn't cooking lard just putting pork belly in a pot and constantly stirring to get oil? No, in fact, in order to make lard more fragrant, we need to prepare some ingredients: clean pork belly and appropriate amount of fat cut into small pieces, 2 slices of ginger, 1 star anise, 1 shallots, 1 bowl of water. Remarks: Although pork belly is used to boil lard, it is necessary to prepare a proper amount of oil so as to boil lard into pieces.

3. Pork belly and pork Step 3: Start cooking lard.

First, pour the water prepared in advance into the pot, and add chopped pork belly, fat, ginger, star anise and onion. Secondly, stew slowly until the water in the pot is completely evaporated (remove the ingredients such as star anise and ginger after stewing 15 minutes). Finally, after the water in the pot has completely evaporated and the lard has not been cooked, we should continue to fry the fat with low fire. When the oil is fried to brown color, you can take the pot and pour the cooked lard into a large bowl for storage.