Features: fat but not greasy, salty and spicy, bright red in color.

material

Ingredients: 850g pork belly with skin.

Ingredients: 500g of Sijiqing.

Seasoning: 60g cooking wine, proper amount of salt, monosodium glutamate and soy sauce, a little star anise, cinnamon and dried pepper, 50g sugar, and proper amount of braised pork and fermented bean curd.

working methods

1. Wash and scrape the pork belly skin, boil it in boiling water until it is broken, and cut it into 2.5 cm square pieces, *** 12 pieces.

2, put a little oil in the pot, add sugar to stir fry and color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, fermented bean curd, add chicken soup and simmer until the meat is rotten.

3, Sijiqing fried with chicken and put it at the bottom, put the braised pork neatly in the middle, and pour a little juice on the meat stuffing.