Fox Jun Jun

20 12-09-2 1

Browse 394582 Collection 136 14.

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material

Pork belly 700g

2 octagons

Onion 3 Xiao Duan

4 dried hawthorn slices

Some ginger slices

Rock sugar 70g

A small bowl of cooking wine

Half a bowl of soy sauce

Half a bowl of soy sauce

step

1. Buy a whole piece of pork belly, fly in the water first (only feel the color change around the meat), remove it after it is not hot, and cut it into cubes.

2. Continue to fly into the water. When I flew into the water, I added cooking wine and ginger slices, and the shallots happened to be there, so did I.

3. Remove the floating foam on it

4. Pour out the meat and drain it (no ginger slices)

5. Prepare onion, star anise, ginger and dried hawthorn slices.

6. put some oil in the pot, just a thin layer, and heat it on low heat.

7. Add rock sugar and heat slowly on low heat. You will find that the rock sugar has melted and is caramel-colored. Continue heating until there are still some small pieces of rock sugar, and immediately turn off the heat, as shown in the figure.

8. Wait patiently. You can feel the temperature above the pot with your hands. If it doesn't feel too hot, add pork belly (if you are not afraid of being splashed, you can join it while it is hot, anyway, I dare not ...)

9. Heat again, stir-fry the pork belly with a spatula, and let the sugar color slowly wrap the meat.

10. Pour in the prepared star anise, ginger slices, dried hawthorn slices and onion slices, stir fry, then pour in boiling water, add cooking wine, soy sauce and light soy sauce to boil. At this time, you can taste it yourself.

1 1. Then put the skin down and put it in the casserole. Pour the soup from the pot into the casserole. After the fire boils, turn it off for 40 minutes.

12. Turn the meat over and continue to cook for about 40 minutes until the soup thickens.

13. You can blanch some small vegetables and decorate them.