3 material:

Pork 1000g, 4 slices of ginger, 50g of chives, 80g of crystal sugar, 70ml of soy sauce, 4 tablespoons of soy sauce1,50ml of carved wine and 600ml of clear water.

Exercise:

1. First, choose thick-skinned, multi-layered and compact pork.

2. Cut the pork into 40mmx40mm cubes, and tie it with thick cotton rope into a cross knot, with the mouth facing down.

3. Put half a bowl of oil in the pot, turn the skin up, fry the oil slowly on low heat, and take out the meat for later use.

4. Take a big casserole and lay a bamboo stick at the bottom of the pot. This will prevent the meat from burning.

5. Put chives and ginger slices on the bottom of the pot.

6. Spread the fried meat evenly in the pot.

7. Put 80 grams of rock sugar and 50 grams of water into a wok and simmer until the rock sugar melts.

8. There is smoke in the pot, and the rock sugar turns dark brown.

9. After cooling, add 50 ml of water, reheat, and boil the sugar color into brown sugar water.

10. Add 50 ml of soy sauce, soy sauce, sugar water and carved wine to the pot. Inject 600 ml of water into 2/3 of the pork, cover it with high fire and simmer for about 60 minutes.

1 1.30 minutes, turn off the pigskin and continue stewing. After about 45 minutes, turn over and simmer until only the bottom of the pot is left.

12. Put the pork into a large bowl, pour the remaining soup, add the cut red dates, and then pour 30ml of Huadiao wine. Boil the water in the pot, cover the meat and steam for 60 minutes.

Tips:

1. Why do you want to add bamboo sticks to the bottom of the pot? Because in the process of stewing for a long time, the position where the meat touches the bottom of the pot will burn, and it can't be turned over like when cooking. If the meat is burnt, it will affect the quality of a pot of meat. This is an experience I have had in the last two months. The whole pot of meat is delicious, but the fly in the ointment is that it is a little burnt.

2. This time, the method of boiling sugar in water was adopted. Originally, the sugar color turned brown and immediately heated the water to melt, but the sugar color immediately spilled out of the pot, so I came up with this idea, that is, let the sugar color cool, add cold water, reheat and melt it into sugar water. This is safe for beginners.

The hotel can fry the fat part of the fat meat by frying, so it won't be so greasy. We can fry the fat in the pot with half a pot of oil instead of frying the skin.

4. Red dates are not easy to taste when steamed, and the cut mouth is easy to steam out the taste.

Wine is a major feature of this dish. The original dish is Shaoxing wine. I prefer Huadiao wine because it is golden in color, sweet and delicious. Therefore, this dish is indispensable. The reason why it is put twice is because the taste of wine will slowly disperse during cooking. So add a small amount in the steaming process to make the meat have a faint bouquet. But not too much, lest the wine be too strong.

6.

If you want to cut the meat neatly, you'd better blanch the whole meat first, and then dice it.