Hahaha ~ I'm not humble ~ I have never tasted better than the braised pork I made. The five-star hotel is also incomparable.
|Salt Soy Sauce Ginger Cooking Wine|
Wash and cut the pork belly after boiling water, then wash and set aside.
Stir fry the ginger, garlic, onion, and other ingredients.
Place the braised meat in a small pot and stir-fry until the surface is slightly cooked. This process is to add some wine.
Heat the water and simmer slowly, adding some beer will taste good, and the meat will be tender.
Add rock sugar and simmer slowly. At the same time, add three mushrooms and some fragrant leaves to improve the freshness.
After 30 minutes, collect the soup on the fire, add salt, and cook the braised pork when Shui Kuaimu is available. Discard sundries and other debris.
The three mushrooms stewed together can be eaten, very fragrant. The final meat is elastic, transparent and eye-catching. It tastes greasy. The lean portion is also crispy and chewy.