Mao's Braised pork belly
2025-01-28 03:00:05 981
I cooked this dish with Mao's Braised pork belly. After it was cooked, the aroma overflowed, and the smell of meat was between the lips and teeth. It's irresistible, fat but not greasy, melts in the mouth, and eating meat gives people a real sense of satisfaction, especially when savoring it.
Details of ingredients
Technique
Steps to make Mao's Braised pork belly
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1. Boil pork belly with ginger, cooking wine, and Sichuan peppercorns, and cut into pieces for later use.![]()
The ratio of sugar to water is 1:2, and water should be boiled. Heat the sugar in a pot and add a small amount of water in multiple portions to bring to a boil.![]()
3. Stir fry over high heat until brown yellow, then simmer over low heat until a lot of bubbles and smoke appear. Pour in hot water and simmer for 1 minute before serving.![]()
4. Heat a small amount of oil in the pot, add ginger, garlic, star anise, cinnamon, and fragrant leaves, and stir fry briefly. Then add meat and stir fry until a large amount of oil is released from the meat. Drain the excess oil.![]()
5. Add a little salt, 4 tablespoons of cooking wine, and stir fried sugar water.![]()
6. Add water to the pot and simmer over low heat for about an hour until the sauce is collected, then remove from the pot.
