Ingredients

6 red dates; 1000g pork; 4 slices ginger; 50g chives; 80g rock sugar; 70ml light soy sauce; 1/4 tsp dark soy sauce; 30ml Huadiao wine; 600ml water

Method

Preparation method: (hotel method: use the oil method, stewing first and then steaming, less water)

Choose first The meat should be thick, multi-layered, and firm skinned pork belly

Cut the pork into 40mmx40mm cubes and tie them into a cross knot with thick cotton rope, with the knot facing down

Put half a bowl of oil in the pan, put the meat skin side up, and slowly fry the fat over medium-low heat, take out the meat pieces and set aside

Take a large casserole and put a piece of bamboo strips on the bottom of the pot. (This will prevent the meat from burning)

Place chives and ginger slices on the bottom of the pot

Place the fried meat in the pot

Stir-fry Put 80 grams of rock sugar and 50 grams of water into the pot and cook over low heat until the rock sugar melts

There is smoke in the pot and the rock sugar turns dark brown

After cooling, add 50ml of water and reheat Boil the sugar color into brown syrup water

Add light soy sauce, dark soy sauce, syrup water, and 50ml Huadiao wine into the pot

Pour in 600ml water, up to 2/3 of the pork. Cover and bring to a boil over high heat, then turn to low heat and simmer for about 60 minutes

At about 30 minutes, turn the pork over and continue simmering with the skin facing down. After about 45 minutes, turn it over and simmer until only the bottom of the pot is left.

Place the pork in a large bowl, pour in the remaining soup, and add the cut red dates. Pour in 30ml of Huadiao wine

Boil water in the pot, cover the meat and steam over high heat for 60 minutes