ingredients

pork 25g

moderate salt

braised pork

material selection: buy about 5 kg of fresh pork belly, which is fatter, with as little lean meat as possible, and the fur is very clean, preferably local pork that has been raised for more than half a year.

salting: evenly spread the bought meat with salt. Don't wash the bought meat. Don't spread the salt too thick. After evenly spreading a layer of salt on the meat, put it in a pot and marinate it for five or six days.

washing and cutting: wash the marinated meat with warm water of 5-6 degrees, then take out the dry water and cut it into pieces with a width of 1 cm and a length of 5-6 cm.

stir-frying: put a little cooking oil in the pan, and when the oil temperature is almost hot, put the meat in the pan (as usual), then stir-fry it gently, and be careful to spill oil.

then stir-fry, the oil in the meat gradually comes out, and at the same time, there is water vapor coming out.

The oil in the meat is almost the same, and the water vapor is also less. Turn the fire down and wait for two minutes to fish out the meat. Let the meat cool down and put it in a container.

Is it golden yellow? It's almost done.

After the oil temperature drops, pour it into a container for meat. It's best to submerge the meat for easy storage. When you want to eat, take out a few pieces and stir-fry or stew them with dishes. They are very fragrant.

Tips

Remember to drink some hot water or tea after eating pork. Besides being greasy, it can also prevent the stomach from catching cold and having loose bowels.