Chinese Pork Belly Hot Pot Base Recipe
For an aromatic and well-seasoned taste of pork belly hot pot base, we started through frying pork belly to reduce excess oil and moisture. Then stew spice bags with all ingredients to create a heavy hot pot taste. We added a little sugar in the last step to balance the salty and oily taste with an unexpected spun pork favor.
6 pieces dried bean curd
2 pieces ginger slices
8 fresh red pepper
1 piece tofu
5 pieces dried tangerines
1 piece cinnamon
1 teaspoon fennel seeds
1 teaspoon Sichuan pepper
1 star anise
12 tablespoons oil
3 tablespoons dark soy sauce
3 tablespoons sweet soybean paste
3 tablespoons light soy sauce
6 tablespoons rice wine
3 teaspoon salt
1 tablespoon sugar
1. Dark soy sauce
is only for coloring. Dark soy sauce and light soy sauce
is only for seasoning. No need to add too much. You can add salty taste with salt
and chicken powder.
2. Since pork belly has a lot of fat, frying over hot oil
can draw out excess oil.
3. Wash the ingredients in spice in advanced, because these raw ingredients have sand and muds.
Wash pork belly, dice into pieces. Add cold water and pork belly in a skillet, bring to a boil to remove the blood and bad taste. Remove, drain and set aside.
Rub pork belly with dark soy sauce for coloring. Wash and cut green onions and ginger into slices. Set aside.
Add 10 tablespoons oil to the wok. When the oil is hot, fry pork belly until golden brown. Remove and drain oil. Add bean curd to fry until cooked. Remove from heat and set aside.
Put dried tangerines, cinnamon, fennel seeds, clove, Sichuan pepper, star anise, and Amomum Tsaoko into the spice bag.
Add 2 tablespoons oil in a wok, fry green onions, ginger and fresh red chili over high heat until fragrant.
Turn to low heat. Add the sweet bean paste and fry until aromatic.
Add pork belly, rice wine, light soy sauce, stir-fry until fragrant. Add soup stock, spice bag, simmer over small heat until meat becomes soft.
Season with salt and sugar. Stir well to make the hot pot base.
Cut bean curd into thick slices. Wash shrimp, remove the sand vein. Add these two ingredients into the hot pot. Sprinkle coriander on the top. The pork belly hot pot is ready to serve with other food ingredients.