condiments

pork belly

500 grams

condiments

verdant

Two trees

energy

1 block

Mircia

4 tablets

Eight angles

3 pieces

Sichuan pepper

5 capsules

Cooking wine

20 ml

dark soy sauce

10ml

Light soy sauce

30 ml

Seafood sauce

10ml

refined sugar

20 grams

vinegar

5ml

step

1. Prepare raw materials.

2. Add fragrant leaves, star anise, pepper, 1 tablespoon cooking wine, onion, and a few slices of ginger, and boil with water that overflows the meat.

3. Wash and drain the blanched pork belly.

4. Add soy sauce, soy sauce, cooking wine, sugar, seafood sauce, ginger and vinegar.

5. Stir well and spread sauce on each piece of meat. Steam in a water pot 1 hour.

6. Steamed meat will have soup, which can be secreted to mix noodles, and bibimbap is good. (Don't secrete it all)

7. Pour the rest into the pot and collect the juice over high fire.

8. Fat but not greasy, thin but not firewood, salty with a little sauce and a little sweetness, the pork belly of the super meal is ready.

skill

1. This dish needs no salt. Sauce and soy sauce have enough salinity.

2. Finally, collecting soup on the fire can make the soup thicker and better wrapped on the meat.

3. Adding some vinegar can make the meat more crisp and rotten, and the vinegar will evaporate in the process of steaming again, and it will not be sour and greasy.