Sichuan - How to make Kuaishou Braised Pork

• < img alt="Sichuan - Kuaishou braised pork recipe 1" src="https://s4.cdn.jiaonizuocai.com/caipu/201901/2113/211344058788.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA"/>

  1.Main ingredients: Wash the pork belly and cut into 4-5 cm pieces, slice the ginger, cut 1 green onion leaf into chopped green onions, wash the remaining green onions and cut into 2 sections for later use.

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  2. Add 2 small onions, 3 slices of ginger, 1 spoon of cooking wine and enough pork belly Clear water.

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  3.Bring to a boil.

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  4.Wash away any scum on the surface with warm water.

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  5.Put directly into a non-stick pan and fry over medium heat until each side is lightly browned. (No need to add oil, it will take a little longer, so be patient)

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  6. Prepare the cast iron pot or In a casserole, place green peppercorns, green onions, and ginger slices on the bottom of the pot.

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  7. Add the fried pork belly (use chopsticks to hold it, and keep the fried oil for a while fried sugar).

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  8. Add the bay leaves and all the remaining cooking wine.

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  9.Put rock sugar directly into the remaining oil of the fried pork belly.

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  10. Stir-fry until all melted and bubbling, and the color turns amber, add a bowl of warm water.

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  11.Pour into a cast iron pot or casserole.

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  12.Add enough warm water (to cover the meat), bring to a boil and cook over low heat for 1 hour (no need to turn it over halfway, but be careful about the amount of water, as there is less water. You can add some boiling water)

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  13.After 1 hour, remove the ginger, green onion, pepper, bay leaves, etc. and throw them away.

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  14. Pour in the light soy sauce and continue cooking for 20-30 minutes.

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  15. Finally, after the meat is cooked to your favorite tenderness, turn up the heat and reduce the juice slightly ( Don’t close it too dry).

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  16. Place on a plate and sprinkle with chopped green onion to garnish. Fat but not greasy, it melts in your mouth!