# 过年了，红烧肉就这样做，不用油不用盐，一次秘制3斤，太香了！

Source: https://www.youtube.com/watch?v=HfpDV0TMyk4
Recap page: https://rapidrecap.app/video/HfpDV0TMyk4
Generated: 2026-01-25T19:33:55.079+00:00

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## Quick Overview

The video provides a detailed tutorial for making deeply colored, tender, and flavorful braised pork belly (Hong Shao Rou) without relying on traditional salt, using a secret sauce combination that includes fermented bean curd (furu) for richness and color.

**Key Points:**
- The recipe begins by cutting 3 jin (1.5 kg) of pork belly into 3cm cubes and soaking them in water for five minutes to remove blood impurities.
- Aromatic ingredients like scallions, ginger, Sichuan peppercorns, star anise, cinnamon bark, and bay leaves are prepared to flavor the pork.
- The pork is blanched in cold water with aromatics and a capful of baijiu (white liquor) for 5-6 minutes to remove odor, then drained and patted dry.
- The pork is dry-fried in a pot (after rubbing the pot with a piece of fat) until the surface is slightly yellow and excess fat is rendered out.
- A secret sauce is prepared using 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, and 2 spoons of fermented bean curd (furu) juice, which provides color, umami, and eliminates the need for added salt.
- After frying, the aromatics are added to the pork and stir-fried until fragrant, then hot water is added to cover the meat, and it is simmered for 40 minutes on low heat.
- Finally, the large aromatics are removed, the sauce is added, and the mixture is stir-fried until the sauce thickens and coats the pork evenly, resulting in meat that is tender, flavorful, and not greasy.

![Screenshot at 00:00: Four thick strips of raw, layered pork belly are displayed on a wooden cutting board, indicating the start of the preparation for the main ingredient.](https://ss.rapidrecap.app/screens/HfpDV0TMyk4/00-00-00.jpg)

**Context:** This video is a cooking tutorial demonstrating how to make a specific, secret recipe for Hong Shao Rou (Red Braised Pork Belly), often prepared for festive occasions like the Chinese New Year. The host, Xiao Yun, emphasizes techniques designed to achieve a perfect texture (tender, melt-in-your-mouth fat, non-tough lean meat) and rich color without using salt, relying instead on fermented bean curd juice for seasoning.

## Detailed Analysis

The tutorial outlines a specialized method for making Hong Shao Rou, starting with preparing 3 jin of pork belly, which is cut into 3cm cubes (00:08) and soaked in clean water for five minutes to remove blood (00:15-00:22). Aromatics are prepped, including sliced scallions (00:24), sliced ginger (00:28), Sichuan peppercorns, star anise, cinnamon bark, and bay leaves (00:33-00:38). The pork is blanched in cold water with aromatics and a capful of baijiu for 5-6 minutes (00:47-00:57), then drained and rinsed of surface scum (01:01-01:05). Next, the pork is dry-fried in a hot wok (after oiling the base with a piece of fat) (01:09-01:13) until excess fat is rendered and the pieces turn slightly yellow (01:26). The aromatics are then stir-fried with the pork to release fragrance (02:05-02:09). Hot water is added to cover the pork, and it is simmered on low heat for 40 minutes (02:22-02:25). Crucially, a special sauce is mixed in a separate bowl: 3 spoonfuls of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, and 2 spoons of fermented bean curd (furu) juice (02:27-02:39). The furu juice is noted for enhancing fragrance, removing off-flavors, adding color, and providing saltiness, thus eliminating the need for extra salt (02:39-02:44). After simmering, the large aromatics are removed (03:15), the prepared sauce is poured in, and the mixture is cooked down until the sauce thickens and coats the meat evenly (02:51-03:11), resulting in extremely tender, richly colored pork belly that is savory, not greasy, and melts in the mouth.

### Pork Preparation & Blanching

- Cut 3 jin pork belly into 3cm cubes
- Soak in water for 5 minutes
- Blanch in cold water with scallions, ginger, and baijiu for 5-6 minutes
- Rinse off scum and dry thoroughly

### Searing and Seasoning Base

- Dry-fry the pork in a hot wok until slightly yellow and fat is rendered (01:26)
- Add aromatics (star anise, peppercorns, cinnamon, bay leaves, ginger, scallions) and stir-fry until fragrant

### Braising and Flavoring

- Add hot water to cover the meat and simmer for 40 minutes on low heat (02:25)
- Prepare sauce: 3 spoons light soy, 1 spoon dark soy, 1 spoon oyster sauce, 2 spoons fermented bean curd juice (02:27-02:39)
- Add sauce after initial braise, remove large aromatics, and reduce until thick and glossy (02:51)

![Screenshot at 00:04: Pork belly pieces being inspected, showing the desired ratio of fat and lean meat for the recipe.](https://ss.rapidrecap.app/screens/HfpDV0TMyk4/00-00-04.jpg)
![Screenshot at 00:34: A variety of whole spices—Sichuan peppercorns, star anise, cinnamon, and hawthorn berries—are shown ready to be added to the braising liquid.](https://ss.rapidrecap.app/screens/HfpDV0TMyk4/00-00-34.jpg)
![Screenshot at 00:45: The pork belly cubes are added to cold water in a pot, ready for the initial blanching process with aromatics and baijiu.](https://ss.rapidrecap.app/screens/HfpDV0TMyk4/00-00-45.jpg)
![Screenshot at 01:44: Rock sugar is being added to hot oil in the wok to begin the caramelization process for coloring the braised pork.](https://ss.rapidrecap.app/screens/HfpDV0TMyk4/00-01-44.jpg)
![Screenshot at 03:34: The final product is shown being lifted with chopsticks, demonstrating the incredibly tender texture where the meat easily separates, confirming it is 'fatty but not greasy, lean but not tough'.](https://ss.rapidrecap.app/screens/HfpDV0TMyk4/00-03-34.jpg)