Jinan bazi meat is characterized by cutting fat pork belly into long strips and stewing it in brine until it is crisp and rotten. Pay attention to soy sauce, cook the meat, and don't add salt. The characteristics of the first-class cooked pork: the best taste of fat but not greasy can be reflected by the existence of fat, its color is ruddy and shiny, the lean meat is soft and the fat is not greasy.

Ingredients: three layers of fat 1000g, ginger' 15g shallot' 20g, soy sauce 15ml, sugar color 15g, proper amount of honey, 20g of rock sugar and salad oil 100g.

Seasoning: 3 g of star anise, 3 g of cinnamon, 2 g of fragrant leaves, 2 g of angelica dahurica 1.5 g, 2 g of Amomum villosum, 2 g of fennel, 0/.5 g of dried tangerine peel/kloc-0, 2 g of prickly ash, and 0/000 g of stock.

Production method:

1. Cut pork belly into thin slices with a length of 10 cm and a thickness of 0.5-0.9 cm, put them in a pot, add a proper amount of cooking wine, take them out after blanching, and coat the surface with a proper amount of honey.

2. Pour salad oil into the pot and heat it to 70%. Add pork belly and fry until golden brown.

3. Leave a proper amount of base oil in the pot, stir-fry all the seasonings, pour in the broth, bring to a boil, add soy sauce, sugar, salt and chicken essence, bring the pork belly to a boil, and marinate for about 50 minutes on low fire until it is crisp and tasty.

4, pour a little marinade when eating, it tastes better. .