Hardcore eats! Braised abalone and braised pork with umami flavor and juicy sauce are full of aroma and enjoyable to eat

Today Squid will share with you a hard-core meat dish - abalone braised pork. Abalone is delicious and nutritious, while braised pork is fat but not greasy and has a mellow taste. It is definitely a tough dish that can hold up a scene, whether it is to satisfy family members or entertain guests. It costs about three to four hundred to buy a bowl outside, but it only costs a few dozen yuan to make it at home. It's affordable and delicious. Come and learn from the squid.

Ingredients: 1 pound of Pork belly , 8 abalones, ginger, garlic, light soy sauce, dark soy sauce, dried chili pepper, rock sugar

practice:

1. After buying the pork belly, put the skin on the fire to remove the fishy smell. After cleaning, cut into squares of even size, about 4 cm long and wide.

2. Slice ginger and garlic and set aside

3. Pour an appropriate amount of water into the pot, put the pork belly in cold water, add ginger slices and cooking wine to remove the smell, boil the water in the pot and skim off the foam, take it out and wash it with warm water, drain the water and set aside

4. Heat the pot, pour in an appropriate amount of salad oil, add two pieces of rock sugar, turn to low heat to dissolve, add the blanched pork belly after small bubbles appear, stir-fry until it is coloured, add ginger slices, garlic slices and green onions and saute until fragrant , add two tablespoons of soybean paste, an appropriate amount of light soy sauce, and dark soy sauce, pour an appropriate amount of cooking wine along the edge of the pot to remove the fishy smell, add an appropriate amount of salt, and stir-fry evenly.

5. Then pick out the green onions and spread them on the bottom of the casserole. If you don't like onions, you can throw them away

6. Add 1 dried chili pepper to the braised pork pot and add water to cover the ingredients.

7. Stir evenly, bring to a boil over high heat, then cover and simmer over low heat for 50 minutes.

8. While the pork belly is stewing, process the abalone. Use a knife to move the abalone around the shell, remove the internal organs and clean them.

9. Then draw a cross on the surface of the abalone to make it easier to absorb the flavor when cooking.

10. When the braised pork is almost cooked, add abalone and stir-fry over high heat for a while to reduce the juice.

11. Add appropriate amount of salt to taste, then pour the ingredients into the casserole and take out the peppercorns and ginger inside.

12. Cover the casserole, simmer over low heat for a while, sprinkle with chopped green onion to enhance the flavor, and it's done.

After the meat is boiled, steam a pot of rice, uncover the pot and place a hot bowl. Turn the spoon and slowly pour the marinade from the meat onto the rice. Stir it so that the meat and sauce can coat the rice grains and dig in. Put a big spoon into your mouth, the taste is really amazing.

Precautions for cooking braised abalone meat:

1. Choose fat and lean pork belly. It is best to choose nine-headed abalone, because the nine-headed abalone is about the same size as a 4cm long and wide pork belly.

2. The seasonings can be adjusted according to your own taste. If you like sweet soy sauce, you can leave it out and use rock sugar alone. If you like to eat salty food, you can add less rock sugar and more dark soy sauce for color.

3. For pork belly blanched in cold water, the water should be heated after stewing. It’s best to add enough at one time. If there is less water in the middle, add boiling water

4. If the rock sugar particles are too large, you can use a microwave oven to heat them for a few dozen seconds and they can be broken easily.

5. Rock sugar must be melted over low heat. If the fire is too high, it will easily become bitter and affect the taste of the pork belly.

6. The cooking time of abalone should not exceed 10 minutes.