Pork belly 2 Jin

Appropriate amount of white vinegar

Appropriate iodized salt

ginger slice

50 ml of white wine

A slice of star anise

A bottle of iced sour plum sauce

A bottle of ketchup (Haiti)

Proper amount of sugar

Two raw finger peppers.

Practice of sweet and sour crispy buckle

Put star anise, white wine and ginger in the pot. Wash the ginger together, pat it flat and throw it into the pot. The meat must be cooked thoroughly, but it can be cooked for a long time. Chopsticks can be inserted from the meat surface for observation. Remember that the meat must be cooked well, and it doesn't matter if it is cooked for a long time. It doesn't matter if you do well. Unfamiliarity is failure. Don't continue. Manufacturing steps of sweet and sour crispy buttons 1

Punch a hole in the cortex with a meat stick, rub salt and white vinegar on the leather surface, and use 7 or 8 strings of bamboo sticks without a meat stick. Put the oil in the pot until the oil is hot, and the bottom of the pot is padded with an isolation layer to prevent it from sticking to the pot for steaming. Step 2 of braised pork with sweet and sour crispy skin

Fry the meat until it is crisp. Press it by hand when it gets cold. If it is not crisp enough, you can fry all the meat at the back, then hook it with a hook and soak it for two minutes. Step 3 of braised pork with sweet and sour crispy skin

Take the fried chips out of the pan and let them cool. It may not be difficult to squeeze the skin out as soon as it is out of the pot. After all, just out of the frying pan, you will know whether the skin is fried or not in a few minutes. Step 4 of braised pork with sweet and sour crispy skin

I made it during the Chinese New Year, and two pig's trotters were fried on the road, hahaha ~ the skin is so crisp. The fifth step of the method of braised pork with sweet and sour crispy skin

Slice the meat and pour in the sweet and sour sauce. Mix a bottle of sour plum sauce with a bottle of Haitian tomato (sauce) juice, add three spoonfuls of sugar, mix and stir evenly, and cut two raw finger peppers or red peppers and stir together. Heat the evenly stirred sweet and sour juice in a wok. You can put the pork that you can't finish at one time in the refrigerator. Every time you want to eat, cut the meat and heat it in an oil pan, pour the prepared sweet and sour juice on it, put it neatly on a plate, and surround it with two parsley, and you can serve!