Rosemary | Braised pork

vermicelli, minced meat, green chili, red chili, bean paste, light soy sauce and other ingredients

Cut the pork belly into 2.5cm square pieces

Pork belly blanched in cold water

Wait for the water to boil and remove it for later use.

Sliced scallion, minced ginger

Pour a little oil into the pan

Pour in star anise, cinnamon, dried chili and stir over low heat

Pour in caster sugar and stir fry until sugar is slightly yellow

When the sugar color is completely melted, pour in the pork belly and stir-fry until the meat pieces are stir-fried until the color is bright and the surface is slightly yellow and oily.

Pour out some of the pork belly fried lard

Then pour in cooking wine and stir fry

Then pour in the light soy sauce and fry until the cooking wine evaporates, and the light soy sauce is evenly adsorbed on the meat pieces

Pour boiling water into the pot, and the water is level with the meat pieces.

Pour in scallion and ginger slices

Pour in rock sugar

Finally, cover the pot and simmer for 30-40 minutes on low heat

After the meat is simmered, pick out the scallion, ginger, star anise, and cinnamon, put a little salt, and then use a high heat to collect the juice

Sprinkle scallions at the end

More exciting, follow WeChat: rosemarytv