Seasoning: soy sauce 100g, cooking wine 5g, sugar 5g, onion 5g, ginger 5g, star anise 3g and cinnamon 5g.

Practice: 1. Select pork belly and cut it into square pieces;

2. Cut the onion and ginger;

3. Stir-fry the meat until it turns white, add cooking wine, soy sauce and sugar, add onion, ginger, aniseed and cinnamon, stir fry a little, add broth, bring to a boil, skim off the floating foam, and simmer for more than an hour, and the meat will be crisp and rotten.

Pork ribs (pork belly) 2500g trotters 500g

5 grams of cinnamon 3 grams of pepper? Star anise 8g salt 30g ginger 20g onion10g

Sauced pork

1. Boned pork ribs, cut into long squares of about 1 kg, soaked in cold water for 3 hours, taken out and washed;

2. Put it in an old pot, add pig's trotters, fennel seeds and pepper, wrap it in clean cloth, put it in the pot and boil it with cinnamon, ginger, onion and salt, and then simmer it with low fire;

3. Stew for an hour and a half, remove the meat and put it in cold water to remove the floating foam on the surface of the marinated soup;

4. Put the meat into the pot, add a little cold water, bring it to a boil with high fire, and then simmer with low fire until the meat is rotten and soup is thick.

Finally, fish out the meat and brush a layer of raw salt water on one side of each piece of meat with skin to eat.

The practice of sauce meat is very simple. As long as you follow the recipe step by step, you are sure to enjoy delicious dishes.

When soaking meat in cold water, add some ice cubes to the cold water in summer to ensure the freshness of the meat.

2. When the meat is braised for the second time, it is necessary to constantly adjust the firepower and constantly turn the meat to ensure a uniform taste.

This dish needs 5000ml of marinated soup. The dish of history and culture is a traditional dish of Liuweizhai deli in Taiyuan. Rich in local characteristics, enduring, everyone praised.

1. Pork should be cut into pieces, preferably small and fast, which is easy to cook.

2. Pour in soy sauce and marinate for one hour.

3. Put it in a casserole, add water and a little oil to the pork, pour the soy sauce of the cured pork together, and open the fire.

4. Turn the pork over from time to time. When the oil juice is almost thick, add a spoonful of brown sugar and simmer until the water is absorbed, then turn off the heat.

500g of pork (behind the buttocks), 1 serving of Chili oil 1 tbsp, 2 tbsps of soy sauce, 1 serving of sugar 1 tbsp, 1 serving of vinegar 1 tbsp, 1 serving of cooked sesame powder, 1 serving of pepper powder, 1 serving of chopped green onion and 1 serving of Jiang Mo, and 1 serving of mashed garlic 1 tbsp. ?

1. Scrape and clean pork, add water until it is half cooked, take it out and drain it, let it cool, cut it into thin slices and put it on a plate for later use.

2. Put Chili oil, soy sauce, sugar, vinegar, cooked sesame powder, pepper powder, chopped green onion, Jiang Mo and garlic into a bowl to make a sauce, pour it on the sliced meat, and mix well when eating. Note: pork should be fresh and must be cleaned; Cook the meat should be filled with water at one time, and don't add cold water to the pot halfway; When the pork is cooked enough to be poked with chopsticks, it means that it is cooked and can be sliced. If it is cooked too badly, it will affect the taste. Slice as thin as possible.

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