700g pork belly with skin.

A dozen small crystal sugar.

4 slices of ginger.

Octagonal 1-2 (you can keep it).

2-3 pieces of fragrant leaves (not needed).

1 dried pepper (not allowed).

2 tablespoons of yellow rice wine.

2 tablespoons soy sauce.

2 tablespoons soy sauce.

Boiling water never brings meat.

Step 1

Prepare ingredients. If it is frozen pork belly, thaw it in advance. Slice ginger. Soy sauce and soy sauce are both soy sauce, both of which are colored and seasoned with soy sauce. Of course, if your family is used to using only one kind of soy sauce, it is also possible to distinguish between old soy sauce and light soy sauce. There is also a special braised soy sauce, which is also possible. It's just that the color and salinity are really different, so we should adjust them flexibly. This recipe only provides a practical step.

Second step

Pork belly with skin should be washed clean. When washing, you might as well change the water several times until the blood stops oozing. In order to control moisture, it is best to dry the surface with kitchen paper towels. Cut into mahjong pieces. It is suggested to start boiling a pot of water at this time and stew the meat with boiling water later.

Third step

Heat the pot first, don't put oil, put the pork belly in. Try not to overlap, every piece of meat sticks to the bottom of the pot. Don't worry about turning it over, it won't turn over at first, it will stick to the pot. Fry slowly with a small fire, and the oil can be turned over when it seeps out.

Fourth step

Keep the fire low and turn each piece of meat over with chopsticks until the surface is slightly browned and the oil is squeezed out. But don't fry it for too long, the meat will be hard. There is a very similar process in western food, which is often done when frying meat, so that the surface of the meat turns brown and the gravy is sealed.

Step five

Then add rock sugar, put it in an oily place, stir-fry for a while with a small fire, and stir-fry with the whole pot of meat. Use small rock candy, the big one should be broken into pieces first, otherwise it will be difficult to melt.

This is similar to frying sugar, but not frying sugar. If you want to fry the meat well, first put the meat out, leave the oil in the pot, add the rock sugar, stir it with low heat until it is completely melted and begins to bubble, then pour the meat back and stir it quickly and evenly. Be careful not to overdo it, it will be bitter. I don't fry sugar like this. When the meat is in the pot, add rock sugar directly and fry it together. It is oily and bright red.

Step 6

When the rock sugar is about to melt, add ginger slices, star anise, fragrant leaves and dried peppers and stir fry a few times. You can keep the dried Chili, but I think it's a little spicy and quite boring. Illicium verum and fragrant leaves are also raised by many people. Anything will do. I like a little spice myself, so I will put it in. But don't put too much.

Step 7

Our family is used to drinking Shaoxing Huadiao wine, which belongs to a kind of yellow rice wine. If there is no yellow rice wine, use ordinary cooking wine. As soon as the wine is poured in, it is instantly heated and the aroma is stimulated. Then add soy sauce and soy sauce. Stir-fry until all the pieces are colored.

Step 8

Then pour in boiling water, at least no meat. Be careful that it must be boiled water, not cold water. As soon as hot meat comes into contact with cold water, it shrinks rapidly and hardens easily. After pouring boiling water, bring to a boil, turn to low heat, cover the pot, and stew for 40 minutes to 1 hour. Remember to observe the soup in the meantime. If the water is not enough and the meat is not crisp, you can add water or boiled water appropriately.

Step 9

Stewed for a long time, try the salty meat. If it is not enough, continue to stew for a while, but on the whole, it is enough. You can open the lid and turn to the fire to collect juice. Pay attention to stirring when collecting juice. If there is sugar in the sauce, it will thicken. The more sugar you put, the thicker the soup will be. When the soup is almost collected, it can be served. be filled/suffused/brimming with

Italian juice is not dried, and it can't be dried, because after the sauce in the pot is really dried, only oil will remain, which will become fried meat, and meat is firewood. Therefore, it is necessary to distinguish the sauce and soy sauce in the pot. Don't boil all the sauces dry, just thicken them properly. Finally, sprinkle some sesame seeds, which is more pleasing to the eye.