Fragrant and glutinous, super authentic Zhao's home-style braised pork

Although he is a professional chef with decades of experience, he still can't resist the temptation of this bowl of braised pork made by his mother, and he eats two large bowls of rice in one go! Come on, come on, you all come here, I'll tell you, how to make braised pork + eat two bowls of rice, and you can also guarantee that you can have eight-pack abs for life! For technical support and after-school counseling exchanges, please add WeChat zhiweiketang1 or zhiweiketang2 to the group

Ingredients

Porkbelly 600 g

darksoysauce 10 ml

rocksugar 20 g

cookingwine 2 spoons

staranise 2 cloves

Sichuanpepper 10 pieces

greenonion 10 pieces

ginger 15 g

cinnamon 1 piece

salt 3 g

bayleaves 2 pieces

driedchili 1

Cooking Instructions

Prepare the pork belly cleaned (rib meat) and various trimmings
Put water, ginger, green onions, cooking wine, bay leaves and whole pork belly in a pot and bring to a boil for another 15 minutes
Cut the boiled pork belly into squares of three to four centimeters
Put a little oil in a pan and fry the meat pieces until set
Leave a little oil in the pan (very little oil) and fry the rock sugar until red, heat the water and bring to a boil until the sugar is colored
Sugar water for later use
Stir-fry chives, ginger, star anise, cinnamon, bay leaves, dried chili peppers with a little oil, pour in cooking wine, sugar water, dark soy sauce, and bring to a boil
Add the fried pork belly pieces. After boiling for 5 minutes, simmer over low heat for 1.5-2 hours (this step can also be used in a pressure cooker for 22 minutes after steaming, and then reheat to dry the juice) until the juice is thick, and add salt to taste five minutes before serving
Soft and glutinous, sweet and fragrant
A bowl of rice may not be enough