Open classification: food, diet, menu

Exercise:

1. Boil the soy sauce, let it cool, and enlarge the plastic lunch box.

2. Wash the pork belly, dry the water and put it in soy sauce.

3. Fill the smaller plastic lunch box with water and press it on the meat, so that the meat quality of the sauce meat will be tighter. Soak the meat in soy sauce for 3 days, take it out, put it through the meat with a bamboo stick, put it on an empty plastic lunch box, and put it in the refrigerator to drip dry the soy sauce. After 65,438+0 weeks, the meat will be dry. Slice with a blade, add some yellow wine and a little sugar, and steam over water.

Experience:

1. Don't cut the meat into too big pieces, otherwise it will be dark outside, red inside after cutting, and insufficient curing.

2. Time must be enough.

Cook as much as you can (in a big container), otherwise you will feel that you can only eat one meal after cooking for a week or two.

I sliced and steamed a part, and found that the taste was a little insufficient. Pouring some garlic and Chili sauce will make it delicious. The rest I fried with sweet noodle sauce is a bit like Sichuan pork, but it tastes different, with a long aftertaste and delicious taste.