Scalding formula: ginger, onion, cooking wine.

The formula of the marinade bag: 3 star anise, cinnamon 1 small piece, 2 tsaoko, 5g pepper, 3 fragrant leaves, fennel 1 small handful, and a proper amount of dried pepper.

Brine formula: 4 kg of water (broth) mixed with 2 pork bellies, 50g of soy sauce, 50g of soy sauce, 50g of soybean paste, 10g of cooking wine, 10g of ginger, 1g of onion, 30g of salt (with moderate salinity, which can be increased or decreased according to your own taste) +65438+ marinade package.

Halogen bag

Production steps: firstly, rinse two pork bellies with clear water and put them into a big pot, pour in 2 kg of flour, wrap the pork bellies with flour and knead them repeatedly until the surface is dry and free of impurities, and then open the other side of the pork bellies and knead them.

Clean pork belly

2, pork belly cold water pot, add ginger, onion, cooking wine blanching, water boiled, remove and rinse for later use.

Boil the pork belly.

3. Put the crushed Amomum tsao-ko and other marinades in a bag, soak them in clear water for 30 minutes, and then cook them in the marinade for 20 minutes. Add pork tripe, ginger, soy sauce, soy sauce, cooking wine, onion, soy sauce and salt in turn. After the fire boils, marinate with low fire 1 hour, and then turn to medium fire to collect juice, so that the pork belly is more delicious. You can continue to soak 1 hour after turning off the fire.

Several key points to pay attention to:

1, pork belly should be fresh, milky white or reddish brown, with clear and smooth internal mucosa and elastic meat quality.

2. When cutting pork belly, don't cut along the grain. Cut it diagonally like pork, which makes it easier to bite off.

3. It is best to marinate the old bittern once a week, which can effectively sterilize and ensure that the bittern is always pure.

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