Foodabc Chinese cuisine Shanghai cuisine

Grandma Braised pork belly in Brown Sauce, the characteristic of Shanghai Benbang

2024-10-09 03:00:10 2456

Our cuisine refers to pure Shanghai home style dishes with a strong historical and cultural heritage! Features: Thick oil red sauce, fragrant taste, crispy, soft, fat, thick! Heavy oil, heavy sauce color, heavy sweetness! The Braised pork belly in Shanghai best reflects the characteristics of thick oil and red sauce. Apart from wine, soy sauce and sugar, it does not add any other seasonings. In Shanghai, it is "authentic". It is made of fat but not greasy, crisp but not rotten, sweet but not sticky, and thick but not salty by means of heat kungfu.

Details of ingredients

Pork belly with five flowersOne catty
Old smokingTwo spoons
Light soy sauceA large spoonful
Yellow rock sugar40g
salta little
Cooking wineA large spoonful
ScallionTwo sections
gingera piece
oil1 tablespoon

Technique

difficultyordinary
workmanshipburn
tasteSalty and sweet
timean hour

Steps to make Grandma Braised pork belly in Brown Sauce, the characteristic of Shanghai Benbang

1. Carefully remove the fur from the skin of pork belly, wash it clean, and cut it into small pieces.
2. Cut scallions into sections and ginger into slices.
3. The Lee Kum Kee soy sauce and Hai Tian soy sauce that I am preparing to use have a strong and bright red color, which is very good.
4. It is better to use large pieces of yellow rock sugar for rock sugar.
5. Boil three eggs in advance, peel them, and use them later (one for each person).
6. Heat up the oil in the pot, pour in the pork belly and stir fry, add wine, and pour in soy sauce.
7. Continue stir frying and coloring.
8. Pour in water and cover with meat. Add rock sugar, salt, scallions, ginger, bring to a boil over high heat, skim off the foam.
9. Turn to low heat for stewing. The length of time depends on the taste preference. Generally, Braised pork belly must be stewed for at least one and a half hours before it is soft and glutinous.
10. When simmering for an hour, add eggs and continue simmering on low heat for half an hour until the soup is reduced and the meat is crispy and tender. Remember to flip it twice halfway.
11. Turn on the high heat and stir fry while draining the soup. Be careful not to overcook, leaving some soup to mix with rice is the best. Remove the stewed scallions and ginger, take out the pork belly, and put it on a plate.