yellow rock candy
dark soy sauce
light soy sauce
cinnamon (Cinnamonum cassia)
fennel (Foeniculum vulgare)
How to make braised pork
Soak the pork in rice-water for a while. (The rice water was used to wash the meat because it was cooking rice.
Slice the ginger, green onions and garlic. Then add star anise, fennel, allspice, cinnamon, chili, white cohosh, dried hawthorn slices and other spices in a small bowl. Just put a few drops of the spices, otherwise the flavor is too strong. I personally like to put a little bit of Chinese herbs such as Dang Ginseng and Astragalus to replenish blood. The best way to make this dish is to have yellow rock sugar. No rocking sugar or white sugar can also be used.
Cut the meat into even cubes, blanch the water and remove the foam.
Pour oil into the pan, stir the icing sugar into it until it melts, and then add the pork when it turns caramel color. Then add the onion and garlic, continue to stir-fry. Stir fry for a couple of minutes to get the big ingredients fragrant.
Pour in the cooking wine, light soy sauce, dark soy sauce, oyster sauce, and stir-fry for a few times. Add water to cover the pork, bring to a boil over high heat, then reduce heat and simmer. Add a little salt and simmer for 50 minutes. (The wine can be a little more light soy sauce, a little bit of old soy sauce is fine, mainly for color.)
Add the salt and cook for about 20 minutes, then turn on the heat to reduce the sauce. Serve.
Another option is to add carrot balls, bok choy, cabbage, quail egg, etc. when there is still more soup in the pot, which is a kind of braised pork stew.
The first one was a bit boring, I served it with pickled carrots that I made myself, the second one had vegetables that would be more balanced. You can put whatever vegetables you like.
This is my own pickled radish. If you want to know how to make pickled radish, leave a comment below.