material

Pork belly grams; Onion root; Rock sugar grams; Raw spoon; ginger slice

working methods

Pork belly is about 300 grams

Cut into the size you like, and cut into cubes.

Rub the washed shallots.

Put pork belly in cold water, add ginger slices and shallots, and blanch.

Pick up the scalded meat and prepare to tie it up.

You can also gently drain the oil in the pot before tying the meat, which will not be too greasy.

Blanched pork belly, I tore it with corn husk and cut it into thin strips to tie the pork belly pieces.

Find a small casserole, ceramic is better than iron, and the bottom of the pot is brushed with a thin layer of oil.

Spread a layer of ginger slices and shallots on the bottom of the pot, and then add pork belly.

Remember, the pigskin side should face the bottom of the pot. After finishing, add 100- 120ml soy sauce, a spoonful of seafood sauce, add 120ml white wine, cover the lid and boil over high heat, and reduce the heat. Note that seafood sauce is not necessary, we prefer the taste. If you don't add seafood sauce, you can add a spoonful of soy sauce, which looks better.

Stew for about 30 minutes to change the orientation of the meat. Add 30-50g of rock sugar to your taste. It depends on the actual situation. If the juice in the pot is a little thick, you can add some boiling water and simmer for 20 minutes, and then you can go out.

Try it before cooking. It tastes delicious, salty and a little sweet.

The taste is soft and firm, and it looks a little fat, but it won't get tired of the throat. It's very delicious.