Seasoning: salt 1 teaspoon, soy sauce 1 tablespoon, rock sugar 20g, onion 5g, ginger 5g, cooking wine 1 teaspoon, vegetable oil 60ml, and appropriate amount of water.

working methods

1. Wash the pork belly and cut it into 3 cm square pieces. Cut the onion and ginger into small pieces.

2. Put the cut meat into a cold water pot, boil it for 2 minutes, take it out, rinse off the floating foam on the meat surface with warm water, and drain the water.

3. After the pot is hot, pour in vegetable oil (about 60 ml), adjust it to medium heat, and add rock sugar.

4. Stir fry slowly until the rock sugar melts and turns red, and the big bubbles in the oil turn into small bubbles. When the bubbles are almost gone, the sugar color will explode.

5, immediately put the pork belly in, quickly stir fry to make the surface of the meat wrapped in sugar; Then add cooking wine, soy sauce, onion and ginger slices, stir-fry evenly, add appropriate amount of water to avoid streaky pork, turn to low heat after the fire is boiled, and cover it for about 1 hour.

Those who like to eat potatoes can cut the potato flower knife 20 minutes before the pot, and then put it in the pot to stew with pork belly.

6. After the meat stew 1 hour or so, open the lid and add salt.

7. Turn the fire to dry the juice and turn off the fire.

skill

1, pork belly should be fat and thin, the better. It can be seen that the quality of five layers of meat (three layers of fat and two layers of thin) is better.

2, stir-fry the sugar color with medium fire, small fire, too slow, big fire, easy to fail.

3. when frying pork belly, put less oil, because the meat itself will produce oil. If you put too much oil, braised pork will taste better.