家常紅燒肉 Braised Pork Belly in Domestic Style

大家好 今天和您們分享一個"家常紅燒肉" , 這個紅燒肉在湖南一帶非常流行, 這裡有豬腩肉700克, 一斤多些, 有些香料花椒 八角 桂皮 月桂葉, 少量就可以了, 有些蒜頭和薑, 如果有蒜苗和辣椒可以加些, 沒有也可以。豬肉用薑 蔥 酒 汆水, 汆水大約15分鐘, 撈出洗淨, 切粗件。 煎一下豬肉迫出油份, 拿走過多的豬油, 加入香料和薑蒜爆炒, 炒至香料有香味時, 灒入2湯匙紹興酒, 加入冰糖, 1湯匙生抽, 1湯匙老抽, 加熱水浸過豬肉面, 加適量鹽, 小火煮1小時。煮了半小時。已經煮了1小時, 拿走香料, 加入蒜苗和辣椒, 炒至蒜苗斷生就可以了。
Hi everyone today to share with you a recipe "Braised Pork Belly in Domestic Style", This braised pork is very popular in Hunan (China), Here is 700 grams of pork belly, Some spices Sichuan pepper, anise, cinnamon and bay leaves, A few amount is fine, Some cloves of garlic and ginger, enrich the flavour with garlic sprouts and chili pepper if you have, they are optional ingredients. Blanch the pork with ginger, green onions and cooking wine, Blanch for about 15 minutes, Scoop out and rinse the pork belly, chop the belly into big pieces, Fry the pork to let the lard come out, scoop out the excess lard, Add in spices, ginger & garlic to stir-fry, When the spices are scented, Pour in 2 tablespoons of Shaoxing wine, Add in rock sugar, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, Pour in hot water and cover the pork, Add in moderate amount of salt, Braise for 1 hour at low heat. Have been braising for half an hour. Have been braising for 1 hour, Take away the spices, Add in garlic sprouts and chili, Stir fry until the garlic sprouts are just cooked then ready to serve.
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