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Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou 0
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5 from 3 votes

Hong Shao Rou (Red Braised Pork Belly)

Hong Shao Rou is a classic dish of Chinese cuisine. It tastes fat but not greasy, soft and sweet. And it is good food for all ages.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Chinese
Keyword: Hong Shao Rou, Red Braised Pork Belly
Servings: 4
Calories: 698kcal


  • 500g Pork belly with skin
  • 2 tablespoons cooking wine
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon salt
  • 1 green onion
  • 1 tablespoon ginger
  • 1 tablespoon rock sugar


  • Wash the pork belly and cut it into two large pieces, then put it and the cold water in a wok.
  • Add ginger and cooking wine in the wok and continue to cook for about 15 minutes.
  • Remove the meat and wash off the floating foam on the meat surface with warm water. Drain and cut it into 3.5 cm squares.
  • Heat a wok with oil, and stir-fry green onion and ginger until fragrant. Add the meat in the wok and stir-fry for a few times.
  • Add salt, light soy sauce, dark soy sauce, cooking wine and beer in the wok. (Add enough beer to cover the meat).
  • Seasoning with salt and rock sugar.
  • Cover the lid and cook the meat until boiling. Turn to medium heat and cook it for about 1.5 hours.
  • Remove the cover and cook the Hong Shao Rou under high heat until the sauce has thickened.


1. Soak the meat in water and about 10 minutes to remove the blood in the capillaries, and add some cooking wine in the water to absorb the meat fiber and remove the meaty taste.
2. Boil the pork in water to cleanse the blood.
3. Be sure to burn pork with a small fire for more than 1 hour.
4. Try adding some fermented bean curd or whipped cream in the recipe, and you may get a special taste.
5. Do not wash the pork with hot water above 15 degrees Celsius before cooking, otherwise, it will lose a lot of nutrition and taste is not good. And pork should be cooked because there are sometimes parasites in the pork.