See how Jiangxi people make delicious meat with the simplest method: Rolls of dried bean milk creams Braised pork belly

2024-10-16 14:59:45 2171

Jiangxi people like to use glutinous rice wine to cook meat dishes, especially the glutinous rice wine mixed with Baijiu made by farmers, and meat dishes such as fish, meat, chicken and duck, which have a special flavor! What five spices are all floating clouds! The way Jiangxi people make Braised pork belly is so simple and simple to the extreme, but the delicious food is classic. Some rural people make Braised pork belly without adding water, and use their own wine to simmer the meat slowly until cooked, which is delicious! Listen, make your mouth water, don't say you've eaten!

Details of ingredients

Rolls of dried bean milk creamsModerate (soaking hair)

Technique

difficultySimple
workmanshipburn
tastesalty and savory
timean hour

Steps to make See how Jiangxi people make delicious meat with the simplest method: Rolls of dried bean milk creams Braised pork belly

1. Cut the pork belly into pieces, sprinkle salt, mix well, and let it stand for 30 minutes. Generally, buy 750-1000 grams of pork belly from the market and use a small spoonful of salt.
2. Put a little oil in a wok, heat it up, and add pork belly to stir fry.
3. Flip it over from time to time until the surface is slightly charred and the fat is oily.
4. Pour out the excess oil, pour in Baijiu and sweet glutinous rice wine, 750-1000g streaky pork, and I usually put 2 tablespoons of sweet glutinous rice wine and a little Baijiu. The amount of Baijiu is about 1/4 of that of sweet glutinous rice wine.
5. After drinking alcohol, immediately cover the pot and let it simmer for about 15 seconds. Then open the lid, add dark soy sauce and stir fry evenly, then add water to cover the meat chunks. Reduce the heat and simmer.
6. Rolls of dried bean milk creams shall be soaked in advance and cut into sections.
7. Braise pork until it is half cooked, about 30 minutes later, add Rolls of dried bean milk creams, stir well, and continue to simmer at low heat. If the Rolls of dried bean milk creams you use is easy to rot, pour it in 10 minutes before the meat comes out of the pot.
8. Simmer for another 20-30 minutes until the soup starts to thicken, then turn to high heat and collect the juice.
9. Until the soup is very thick, you can add some chicken essence for seasoning before serving, or you can skip it.