material

Ingredients: 600g pork belly with skin.

Accessories: appropriate amount of chives, appropriate amount of ginger, soy sauce 100ml, 300ml of Shaoxing wine, and 40g of rock sugar.

working methods

1. Put the whole piece of pork belly with skin into a boiling pot, blanch it for 2-3 minutes, and turn it over in the middle.

2. Take it out, scrape the impurities and fine hairs off the skin with a blade, and cut it into mahjong pieces.

There is a broken bamboo stick on the bottom of the casserole (it is better to have a bamboo stick, but I don't have it, so I use a bamboo stick instead).

4. Then spread the whole shallot and cut it into large pieces of ginger.

5. Put the skin down and code it on the onion and ginger.

6. Add Shao wine, soy sauce and rock sugar.

7, get angry, turn to a small fire after the fire is boiled, cover the pot and simmer for 3 hours. About an hour and a half in the middle, open the lid and turn it over, let the skin face up, and continue to cover the lid and stew.

8. Carefully put the stew in a heat-resistant container (purple sand stew is the best, I don't have it), remove the onions, ginger and bamboo sticks from the soup, try to remove the heavy oil on the surface and pour it on the meat.

9. After steaming in a steamer, add the meat pieces, cover with plastic wrap, and steam over high fire for 30 minutes.