Ingredients: 400 grams of pork belly, 5 grams of onion, ginger and garlic, a little dried pepper and a little star anise leaves.

1, pork belly 400g, cut into finger-wide thick slices, pour a little base oil into the pot, and fry pork belly until both sides are golden.

2. Pork belly aside, add a tablespoon of yellow rock sugar and stir-fry until it melts.

3. After most of the rock sugar is melted, pour in onion, ginger, garlic, dried pepper, pepper and anise cinnamon leaves and stir-fry for fragrance.

4. Pour in 2 tablespoons of soy sauce, 2 tablespoons of cooking wine and 1 tablespoon of soy sauce, further color the pork belly, and simmer for half an hour.

Matters needing attention in making bazi meat

1, material selection: generally choose pig hind legs or pig front legs, and the meat should be tender and elastic. It is best to choose peeled meat, which is easier to taste when pickled and baked.

2. Cut: Cut the selected meat into small pieces of about 1cm. The shape can be determined according to personal preference, but try to keep the same size to make cooking uniform.

3. Pickling: put the cut meat into a bowl, add a proper amount of seasoning such as salt, cooking wine, ginger and onion, stir well, and then put it in the refrigerator for pickling 1-2 hours to make the meat fully absorb the flavor of the seasoning.

4. Baking: string the marinated meat pieces on bamboo sticks at a certain distance and bake them in a preheated oven or oven. The baking time is generally 10- 15 minutes until the surface is golden yellow.

In a word, attention should be paid to material selection, cutting, pickling and baking, as well as safety and hygiene. Only on the basis of strictly mastering the production skills can delicious meat be made.