One catty of pork belly, ginger, onion, garlic, allspice powder, two tablespoons of soy sauce, one tablespoon of soy sauce, two tablespoons of white vinegar, one tablespoon of sugar, one tablespoon of fermented bean curd, half a spoonful of salt and one tablespoon of yellow wine.

Practice steps:

1. Guangxi braised pork, fried, first cooked in a pot until soft, as long as you can insert it with chopsticks, cook it longer if you like it softer. This is cooked.

place

Cut the cooked braised pork into pieces, so as not to cut the skin rotten. It's just a mistake. It doesn't look good. Cut it and put it in a bowl with the skin still facing the bottom of the bowl. Then when you start cooking braised pork, you can adjust it and add seasoning, onion and ginger.

Chop garlic into powder, add spiced bean curd with cooking wine, vinegar and soy sauce (there must be bean curd in Guangxi braised pork, vinegar can relieve boredom, others can be put according to your own taste), stir well, then pour it into braised pork bowl and marinate for half an hour.

3. After curing, put it in a pot and steam for about half an hour. There is no need to add water to braised pork. Oil will come out when steamed, and it will taste better if steamed for a long time.

4. After half an hour, cover a basin and you can pour it upside down. Hanging upside down is the origin of the name of meat. Only by turning it upside down can the skin originally facing the bottom of the bowl face upwards, which is more beautiful. I didn't cut it properly, but it was not good to do it backwards, so I put it directly in the bowl. It doesn't look good. It tastes very good.