Pig leg (with some fat)

Soy sauce 20 ml

wine

Sichuan pepper

Onion amount

Ginger doesn't need to be precise.

40ml vinegar (black)

2 teaspoons of sugar+1/2 teaspoons.

3 or 4 cloves of garlic (more doesn't matter, it tastes better)

A few drops of sesame oil (not too much) (or sesame oil)

The practice of white cutting meat

Prepare a pot of water, add wine, pepper, onion, ginger and bring to a boil.

Add pork, cook for about 40 minutes on medium heat-1 hour (adjust flexibly according to your own pot and heat), poke it with chopsticks in the middle, and it feels crisp just after poking it in.

When you are in cook the meat, prepare to dip in the juice.

Stir soy sauce, vinegar, sugar and garlic (minced) evenly, then drop a few drops of sesame oil, sprinkle with onion and stir evenly.

When the meat is cooked, slice it and dip it in.

skill

1. The meat is rotten =. =, one is that the stew is tender, and the other is that the meat seller didn't cut it according to the grain, so, ...

2. About dipping juice. My dad told me that soy sauce: vinegar = 1: 2, not everyone has a measuring spoon, just use your usual "spoon" of seasoning, such as soy sauce 1 "spoon" half, then vinegar is 3 "spoon"; Then slowly add sugar, taste it according to your own taste, and let the sugar dissolve without stirring at a time. If you feel sour, continue to add sugar to adjust. (I tried to adjust the amount in the recipe myself, and the taste was similar to my dad's ~ ~ ~ depending on how much meat you prepared. It doesn't matter how much you stir it, it's delicious to fry it with whatever ~)

3. Garlic powder, onion and sesame oil are all necessary, but only a few drops of sesame oil are enough to enhance the fragrance. Too much sesame oil not only tastes heavy, but also the meat will be covered with sesame oil when dipped, so you can't absorb much dipping juice from the main body ~ If you like spicy food, then you can play it freely ~ ~