The practice of burning meat with wine
1. Take 25g of rock sugar, put it in a pot, and add 50g of clear water. Stir-fry until it turns red, that is, add100g water to make sugar juice and put it in a bowl.
2. Select the skin-bound pork belly (preferably lean and fat), remove the residual hair, scrape it clean, cut it into 5 cm long slices with the thickness of 1 cm with a knife, cut the onion into sections, and beat the ginger. If the sugar juice is difficult to fry, it is ok to color it with soy sauce.
3. Heat the melted lard in a wok, add the meat slices and stir-fry until the oil is just spit out, stir-fry the ginger and onion a few times, add the fresh soup to boil, and skim off the floating foam. Pour aluminum pot, add salt, pepper, soy sauce, pepper, sugar juice and mash juice (75g), simmer for 40 minutes, then add 50g rock sugar and the remaining 25g mash juice. Burn it for another 20 minutes until it's red and fleshy? When the juice is thick, remove the onion and ginger and serve.
Special note: add less water to the fried sugar juice. When the fried water just changes color, add water quickly. Don't fry it too hard to avoid bitterness.
Features: It is most suitable for cooking pork with mashed potatoes at home. After cooking, the juice is mellow, sweet, salty, soft and rotten, and its color is red and bright, which is suitable for the elderly and has the function of helping digestion of the stomach.