Braised Pork Belly with Beancurd Sticks
Steps
Prepare all the ingredients
Cut pork belly into small chunks, beancurd sticks into pieces, scallions into sections, garlic into slices, and ginger into slices
Put pork belly into a pot with cold water
Add 3 slices of ginger
Add 1 tablespoon of Weidamei Premium Cooking Wine
Blanch the pork to remove blood, then drain and set aside
In a pot without oil, sear the pork belly until it releases its fat
Remove and set aside
In the same pot, leave the residual fat, add rock sugar, and stir over low heat until it melts and turns caramel-colored
Add the pork belly and stir until coated with the caramelized sugar
Add scallions, ginger slices, garlic, star anise, cinnamon stick, and bay leaves, and stir to release the aroma
Add 2 tablespoons of June Fresh 8g Low Salt Superior Soy Sauce
Add 2 tablespoons of June Fresh Braised Soy Sauce
Add 1 tablespoon of Weidamei Premium Oyster Sauce
Stir until the meat is evenly coated
Add water to cover the ingredients
Bring to a boil, reduce to low heat, and simmer for 40 minutes
Add the beancurd sticks
Continue simmering for about 10 minutes
Finished dish photo
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