summary

Cooking steps

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1

Sliced onion, ginger and garlic.

2

After washing the rape, trim the leaves and cook until it looks good. Cut the rape in half. Add water to the pot, add 2g salad oil, add 1g salt, blanch the rape and remove the edges.

three

Burn the pork belly to golden brown (in order to better remove pig hair).

four

Scrub the pork belly with steel balls, put it in a pot with water, and boil it for 10 minutes until chopsticks can be inserted, then take it out and control the water for later use.

five

After the pork belly is cooled, cut into 2 cm square pieces.

six

Put 30 grams of salad oil into the pot, heat the oil to 70% with high fire, and stir-fry pork belly slices with high fire.

seven

Pour out the fried oil.

eight

Heat the remaining oil to 70% heat, and add 10g onion, ginger and garlic, two fragrant leaves, two star anises, 20g cooking wine and 5g Redmi. (Tips: If there is no Redmi, stir-fry the sugar color. The method of frying sugar color is as follows: put a little oil in the pot, heat it with low fire, when the oil temperature is 70% hot, add 20g of sugar and start frying sugar color. The key to stir-frying the sugar color is: stir-fry it slowly until it is bordeaux, turn to high fire, add the fried pork belly, and then add the above seasoning. )

nine

Add appropriate amount of water to pork belly, add 6 crystal sugar, 3 grams of monosodium glutamate, 4 grams of salt, 3 grams of chicken powder, soy sauce 10 gram, soy sauce 10 gram, simmer for 45 minutes on low fire, and collect juice on high fire.

10

Take out the braised pork and surround it with good rapeseed.