Wash the purchased pork belly and cut it into pieces.
Cut the scallions into sections, slice the ginger, and prepare star anise, cinnamon, and bay leaves.
Heat the oil in a pan and fry the pork belly. Stir out some oil and it will not be so greasy.
Stir until each side is golden.
Serve out and set aside.
Next, fry the sugar color. It is best to use rock sugar for frying. I ran out of rock candy and haven’t bought it yet.If so, I'll use sugar instead.
Put a large handful of rock sugar (15 to 20 grains) into the pot. You can use a cooking spoon to break it into pieces. It will heat evenly for better frying.
At this time, prepare a pot of boiling water⚠️Be sure to boil the water.
Don’t think there is too much sugar. The sweetness will decrease after the sugar caramels. And we make braised pork because it’s delicious~
Saute until red , be ready when it starts to bubble. When it starts to bubble densely, pour in the boiling water.
⚠️Be sure to pour boiling water. If the temperature difference between cold water and syrup is too large, it will cause splashing, which is very dangerous. It will also cause the syrup to condense and it will fail. So be sure to boil the water, and be careful when pouring it, as the boiling water will splash a little.
Pour in boiling water and bring to a boil.
Serve out and set aside. The color of the cooked candy is bright red like this, very beautiful.
Once the sugar color is cooked, there is no need for any dark soy sauce. Just seasoning with light soy sauce is enough.
Restart the pot, pour in the pork belly, add ginger slices, green onion segments, and a little spice Stir-fry to release the aroma of the spices.
Add 0.5 cooking spoon of cooking wine to let the cooking wine evaporate and leave the aroma; then add 1 cooking spoon of light soy sauce to stir-fry the aroma.
Pour in boiling water, ⚠️Note that the water must be boiling, as the pork will shrink easily when exposed to cold water oh. The boiling water needs to cover the pork.
Pour in the sugar color that you just fried.
Bring it to a boil over high heat, add a few grains of rock sugar, and taste it, it will be slightly sweet and slightly salty.
If there is scum and oil, skim it off. If not, turn to the lowest heat and simmer for 1 hour.
When cooking the meat, handle the abalone:
Brush the sides of the abalone with a brush or a clean toothbrush,
Use a spoon to dig out the abalone,
Remove the blue-black digestive organs and the uppermost mouth.
Processed Later, I changed the flower knife to be able to better hang the sauce. q/75" alt="Step 11 of making rich and sweet abalone braised pork" width="300">
One hour After cooking to this point, the meat is already very soft. Do not use a cooking spoon to turn it too hard, as it may break the meat.
Add the abalone and turn to the highest heat to reduce the juice.
Use Gently push the pork belly and abalone with the spoon until the juice is thick enough to hang on the spoon, and the abalone is cooked.
Do not put the abalone in advance, it will be difficult to bite if it is cooked for a long time. br>The juice does not need to be completely dried, you need to pour a little on the meat, and the gravy mixed with rice is unparalleledly delicious! w/300/interlace/1/q/75" alt="Recipe for rich and sweet abalone braised pork step 13" width="300">
Put it out, place it on a plate, top with gravy; add shredded green onions and finish.
I love the sweet and fragrant braised pork^_^
