Pork belly 500 grams

4 tablespoons of white sugar (rock sugar) (3 tablespoons when frying sugar)

Douban 1 spatula

Other spices (fennel, kaempferia, etc. ) a little (some are the best, forget it if you don't have them)

2 octagons

1 dried pepper

4 tablespoons sugar (3 tablespoons when frying sugar)

A little monosodium glutamate

Soy sauce 20 ml

Proper amount of salt

How much bean gluten?

Pepper 1 hachi

2 ~ 3 fragrant leaves

ginger slice

Practice of roasting meat with bean gluten

When buying pork belly, let the seller brand the skin, scrape off the black skin with a knife when you come back, wash it and cut it into small pieces about 2 cm wide, and then cut the pre-soaked bean gluten into small pieces; Slice ginger and cut dried pepper. Pour a little oil into the pot, pour chopped pork belly and stir-fry to get oil. The purpose of this step is to explode fat, not too greasy.

When the meat is a little tight, rush aside with a spatula and add ginger slices, watercress, pepper, star anise and fragrant leaves. Stir-fry over medium heat.

Add dried chilli, stir-fry with the meat and mix well.

Take out the meat.

Pour a little oil into the pot, add 3 tablespoons of sugar, stir-fry the sugar with cold oil and low heat, and stir gently with a spatula to avoid burning the pot. The purpose is to color.

Stir-fried sugar turns into red foam.

Pour in the meat and stir fry.

Add water, turn on the fire, cover the pot, and when the water boils, turn to medium heat to burn the meat. Add more water to soften the meat. Then you can leave and do your own thing. Be careful not to dry it.

When the meat is almost cooked, add the soaked bean gluten and cook it with the meat. Add salt, sugar and soy sauce according to your own taste to see if it becomes soft, and add monosodium glutamate before cooking. The process of burning meat takes about one and a half hours.