Don't use water, don't fry, make pork belly with casserole, it's so delicious that it can't stop! So how to make this pork belly delicious? Be sure to look carefully. This is simple and easy to do. Pork belly is delicious when cooked like this. It's not fried or fried. One pot at a time is not enough. How satisfying!
Pork belly material in casserole: pork belly 1, shallot 1, ginger 1, Niang wine 100ml, soy sauce 30ml, and a little old rock sugar. The method of casserole pork belly
The first step is to clean up the bought pork belly, scrape it clean with a knife, then put it in a wok, cure the skin, and then take it out and clean it up. Wash the pork belly and cut it into slightly larger pieces for use.
Step 2, clean the ginger and onion, cut the onion into onion segments, and slice the ginger for later use. Prepare a casserole, brush a layer of oil on the bottom of the casserole, spread ginger slices on the bottom, then put onion slices on the ginger slices and pork belly slices on the onion slices like that.
After the third step, add 100ml Niangjiu (no Niangjiu can use rice wine) to the pot, and then pour in a little cold water, 30ml soy sauce and some old rock sugar. Boil first, then simmer 1 hour. Then turn the pork belly upside down, let the skin face up, then cover it and stew for 20 minutes. The delicious casserole pork belly is ready.
Tip: The skin of pork belly will be more fragrant after treatment, and there is no fishy smell. The pork belly in casserole made in this way is simple and soft in taste. You can make a pot when it is cold in winter. The more you eat, the warmer you will be.