Blanching recipe: ginger, green onions, cooking wine

Brine package recipe: anise 3, cinnamon 1 small piece, 2 grass nuts, pepper 5 grams, 3 pieces of coriander, cumin 1 small, dried chili in moderation

Brine recipe: pork belly 2 4 pounds of water (stock) 4 pounds, 50 grams of soy sauce, 50 grams of soy sauce, 50 grams of soy sauce, 50 grams of wine 10 grams of ginger 10g, green onions 1 salt 30 grams (salty medium, can be reduced according to their own tastes) + brine package 1. 10g, green onion 1, salt 30 grams (salty medium, according to their own taste increase or decrease) + marinade package 1.

Marinade package

Making Steps: Pork belly 2 first rinsed with water into a large pot, pour 2 pounds of flour, with flour wrapped in pork belly repeatedly kneaded until the surface is dry and no impurities, one side of the rubbing good after turning the belly rubbing the other side.

Clean pork belly

2, pork belly cold water in a pot, add ginger, green onions, cooking wine blanching, water boiling out of the rinse and standby.

Pork belly blanching

3, crushed fruits and other marinade ingredients together in a bag, soaked in water for 30 minutes and then put into the brine pot to simmer for 20 minutes. Add pork belly, ginger, soy sauce, soy sauce, cooking wine, green onions, soy sauce and salt in turn. Bring to a boil over high heat, then simmer over low heat for 1 hour, then turn on medium heat to reduce the sauce slightly to make the pork belly more flavorful. Turn off the heat and you can continue to soak for 1 hour.

A few key points to note:

1, pork belly try to choose fresh creamy white or reddish-brown, the internal mucous membrane is clear and smooth, the meat is elastic.

2, pork belly slicing time do not cut along the grain, and pork, like to cut diagonally, so that it is more easy to bite off.

3, the old brine every week the best brine to use once, so you can effectively kill bacteria to ensure that the brine flavor has been pure.

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