Braised pork rice is delicious, but how to cook it? I'm afraid I can't do it well, and I'm afraid it will be greasy. Here is how to make gravy.
food
Fresh pork belly (500g)
1 slice of ginger (about 20g), 4 cloves of garlic and about 30ml of oil.
Soy sauce (180ml), aniseed (star anise) 1 clove, Shaoxing wine (100ml), rock sugar (30g), spiced powder (3g), pepper (2g), crispy shallots and a proper amount of warm water.
Casserole, wok
Methods/steps
Wash the fresh pork belly (500g), dry it and put it in the refrigerator for 20 minutes to facilitate cutting, then cut the pork belly with skin into 0.5cm square dices. Although the pork belly cut with a knife looks the same as the minced meat cut with a machine, the braised pork rice tastes absolutely different. If you want to cook it perfectly, you must work hard. )?
Take 1 slice of ginger (about 20g) and 4 cloves of garlic, wash and chop? Add a little oil (about 30ml) to the wok, heat it over medium heat, add minced ginger and garlic and stir-fry until fragrant.
Put the diced pork belly into the pot, stir-fry it slowly until it changes color slightly, and force out the excess oil inside, so that it won't be too greasy to eat. ?
Add soy sauce (180ml), aniseed (star anise) 1 clove, Shaoxing wine (100ml), rock sugar (30g), spiced powder (3g), pepper (2g), stir-fried chives and appropriate amount of warm water (not too much water, so as to avoid pork belly. )?
Stir-fry the pork belly with the soup in the pot until it boils, and then pour it into the casserole.
Put the casserole on the stove and marinate it slowly with low fire. Two hours later, a pot of meat-flavored braised pork juice is ready.