Red-Braised Pork Without Using a Single Grain of Salt #RoyalLine Electric Frying Pan#
Red-braised pork is a very common and everyday dish that almost every household knows how to make. In my family, where little ones can't live without meat, red-braised pork is the dish that appears on our table most frequently! Today, I used the Royalty Line electric frying pan to prepare this pot of rich and glossy red-braised pork. It's simple, quick, doesn't require caramelizing sugar or a single grain of salt. The result is tender yet not greasy, with a festive color. Whether in a dorm setting or a small family gathering, it's a dish that you can proudly serve!
Ingredients
Steps
Cut the pork belly into strips.
Prepare 10g of Weidamei Premium Cooking Wine, 20g of Weidamei Premium Oyster Sauce, 10g of June Fresh Premium Soy Sauce, 5g of June Fresh Red-Braising Soy Sauce—basically cooking wine, oyster sauce, light soy sauce, and dark soy sauce. Also prepare 20g of ginger slices, 20g of garlic cloves, 3g of dried chili peppers, 1 star anise, 1 piece of cinnamon stick, 2 bay leaves, and 3g of white sugar.
Start the Royalty Line electric frying pan. Set the switch to high heat, add a little cooking oil, and toss in the ginger slices, garlic cloves, star anise, cinnamon stick, bay leaves, and dried chili peppers to stir-fry until aromatic. Then add the pork belly strips.
Continue stir-frying for a while until the pork skin becomes slightly translucent and the pork belly appears slightly golden.
Add Weidamei Premium Cooking Wine and stir-fry to remove the raw smell, then add June Fresh Premium Soy Sauce, June Fresh Red-Braising Soy Sauce, Weidamei Premium Oyster Sauce, and white sugar.
Stir-fry thoroughly to mix well.
Switch the handle to low heat.
Add just enough boiling water to nearly submerge the pork belly, cover with the glass lid, and braise for 35 minutes.
Switch to high heat to reduce the sauce. The red-braised pork will turn bright red and glossy. It's ready!
Dinner is ready; please have a taste!