This traditional Chinese pork belly recipe should result in seafood taste of juicy pork and tender abalone. We make the pork belly first in traditional ways. Adding abalone brings favor and juicy. When boiling until soup thickens, pork and abalone are coated with a thicken, clean, sweet sauce.
4 tablespoonssoy sauce
1 tablespoonrock sugar
1. Add a little vinegar to make pork belly tender without changing the taste.
2. Make sure carrots are cooked thoroughly so that the carotene can dissolve into the soup.
3. Rock sugar makes soup brightener when soup thickens. If you add more soy sauce, add more rock sugar to enhance flavor and make it thickens without salty.
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Wash pork belly and blanch until cooked. Rinse and clean.
Saute minced ginger and garlic until aromatic.
Add pork belly to stir-fry for a while.
Add carrots to stir-fry.
Add water until covers all ingredients. Bring to a boil.
Add the cooking wine, soy sauce, and vinegar.
Add scallions strips and a little rock sugar.
Bring to a boil over high heat. Then turn to low heat and simmer for 10 minutes.
Sprinkle with the scallion leaves and simmer for 25-30 minutes over low heat.
Remove the lids and continue to boil until soup is noticeably reduced and thickens.