material

Pork belly 250g

Ginger10g

Soy sauce15ml

Soy sauce 20 ml

Sugar10ml

Carved wine (or white wine) 50 ml

Octagonal 3

5 g pepper

3 fragrant leaves

Monosodium glutamate 1g

Proper amount of salt

The practice of braised pork

Wash pork belly, put it in a soup pot, add cooking wine and ginger slices, cook for 30 minutes, and drain.

Apply soy sauce to the skin and dry it for later use.

Add salad oil into the pot, put one side of the skin into the pot after 70% heat, fry until the skin turns brown and blisters, then turn over and continue frying until the meat turns golden.

Drain the oil in the meat, let it cool for later use (you can put it in the refrigerator to make slicing easier), and then cut it into pieces.

Add light soy sauce, dark soy sauce, sugar, carved wine, star anise, pepper, ginger and geranium into a bowl and stir well.

Soak the sliced meat in the sauce 10 minute, then put it in a steaming bowl, and then pour the remaining soup on the sliced meat.

Steam on high fire for 2 hours, press in a pressure cooker for 30 minutes until the meat is soft and rotten, and sprinkle with chopped green onion when serving.

Introduce a special way to eat: friends who like spicy food can cut Xiaomi spicy into granules and sprinkle them in the soup, which is more flavor. Don't add water to this dish, just add wine. The more wine you add, the more tender and fragrant the meat will be. After stewing, the meat will smell good.