¿Cómo cocinar cerdo a la soja?
soy-braised pork
In the cold winter, people need fat in their bodies. At this time, eating fat and sweet food is the most suitable!
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Raciones:
Calorías: 1417kcal
Ingredientes
- 520 g Pork belly
- 30 ml salsa de soja fina
- 20 g Crystal sugar
- 3 g Cinnamon
- 5 g sal
- 15 ml Vino de cocina
- 3 g Tsaoko
- 5 g Anís estrellado
Elaboración paso a paso
- Cut the pork belly into pieces about 2cm, wash and set aside
- Make a pot of water in the stockpot, cool the meat under the water
- Cover the pot, when the water is boiled, blanch the meat to remove any froth and remove it. Keep the broth. Put the removed pork belly on a plate for later use.
- Prepare all the spices
- Pour an appropriate amount of oil into the wok, sprinkle in cinnamon, star anise and grass fruit to make a fragrance
- Pour in the pork belly and stir fry to get the fat, pay attention to stir fry to avoid sticking the pork to the pot wall
- When the meat is fried, when the meat becomes a little brown, add braised soy sauce and cooking wine to make the color evenly cover the pork belly
- Pour the broth to cover the pork belly
- After the high heat is boiled, turn to low heat, put in rock sugar, cover and simmer for an hour, simmer for 40 minutes and then add salt, during which time, open the lid and stir the soup to make the meat evenly absorbed. If there is still in the pot after one hour The soup can be harvested in a big fire and you're done
Notas
The secret of braised dishes is the seasoning and cooking time. Use rock sugar instead of soft white sugar in the seasoning to make the meat brighter.
Nutrición
Valores nutricionales
soy-braised pork
Cantidad de la ración
Calorías 1417
Calorías provenientes de grasas 1242
% Diario recomendado*
Grasa 138g212%
Grasa saturada 50g313%
Colesterol 187mg62%
Sodio 1891mg82%
Potasio 549mg16%
Carbohidratos 14g5%
Fibra 1g4%
Azúcar 10g11%
Proteina 26g52%
Vitamina A 26IU1%
Vitamina C 1mg1%
Calcio 44mg4%
Hierro 3 mg17%
* Los porcentajes de valores diarios se basan en una dieta de 2000 calorías.
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