Braised Pork Belly

Caramelizing sugar: Add a little base oil to the pan, put in rock sugar, remove from heat when large bubbles appear, and continue to stir-fry with the residual heat.

Stir-fry until the syrup turns date-red.

After letting it cool slightly, add boiling water, then place it on the fire to melt and boil. The caramel color will be ready. Adding water after removing it from the fire and letting it cool is less likely to splatter.

Cut the pork belly into large pieces.

Add a little oil to the pan, put in the slices of meat, fry until both sides are golden, and remove for later use.

Add the quail eggs and fry until they develop a tiger-skin pattern, then remove and set aside.

Pan-fry the chili peppers until the skin blisters, then remove and set aside.

Do not add oil to the pot, put the washed spices into the water, roast, and dry them.

Then add a little oil, and stir-fry the ginger slices, green onion sections, and garlic cloves until fragrant.

Add the sliced pork belly and stir-fry, then cook with cooking wine.

Add caramelized sugar, light soy sauce, a little dark soy sauce, a small amount of rock sugar, and boiling water. Boil uncovered on high heat for 5 minutes. (Those who can eat spicy food can add some dried chili peppers)

Cover the pot with a lid and simmer over low heat for 1-1.5 hours.

Add the quail eggs and chili peppers. Add salt and MSG to taste, then simmer for another 20 minutes. Finally, thicken the broth.

Finished product image

Finished product image

Finished product image

Finished product image