所需食材
- 猪五花肉500g
- 生抽3汤匙
- 老抽1汤匙
- 料酒2汤匙
- 冰糖30g
- 葱2根
- 姜5片
- 八角1个
食材准备
- 五花肉切3cm方块，冷水下锅加料酒和姜片，大火煮开焯水3分钟，捞出温水冲净
- 葱切段，姜切片备用
烹饪步骤
- 炒糖色：锅中放少许油和冰糖，小火慢炒，不断搅拌至焦糖色（琥珀色），立刻放入五花肉快速翻炒上色。
- 加料：放葱姜、八角翻炒出香，沿锅边淋料酒，加生抽老抽翻炒均匀。
- 炖煮：加热水（不能用冷水）没过肉，大火烧开转小火炖40分钟。
- 收汁：开盖大火收汁，不断翻炒至汤汁浓稠裹住肉块出锅。
小贴士
- 一定加热水，冷水让肉变硬
- 糖色耐心小火炒，是颜色好看的关键
- 隔夜再热味道更好
Ingredients
- 500g pork belly
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine
- 30g rock sugar
- green onion
- ginger
- star anise
Preparation
- Cut pork belly into 3cm cubes, blanch in water with wine and ginger 3 minutes, rinse
Steps
- Caramelize: Melt rock sugar in a little oil on low heat until amber. Add pork immediately and toss to coat.
- Aromatics: Add green onion, ginger, star anise. Add wine around edges, then both soy sauces.
- Braise: Add hot water to cover. Bring to boil, simmer on low 40 minutes.
- Reduce: Uncover, high heat, stir until sauce is thick and glossy.
Tips
- Always use hot water — cold water toughens the meat
- Tastes better the next day
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