500g of pork, 1 star anise, 1 leaf, 15 peppercorns, 1 head of garlic, 2 bell peppers, 2 scallions, 10g of ginger, 30ml of soy sauce, 10ml of soy sauce, 10ml of cooking wine, 10ml of vinegar, 2g of sugar, 5ml of sesame oil, a pinch of salt

Practice

1. Wash the pork, scrape the dirt off of the skin. dirt;

2, the pot pour into the amount of water to boil, into the meat blanching 2 minutes after the fish out, with cold water to cool down the meat rolled into a roll, tied up with cotton thread, be sure to tie tight;

3, the meat roll into the pot, pour into the amount of water did not exceed the surface, put ginger, star anise, sesame seeds, peppercorns, dark soy sauce, cooking wine, a little salt, high heat to cook and then turn the small in the fire! Cook for about 30 minutes;

4, fish out the meat to cool, untie the rope, cut into thin slices with a knife and then placed into the dish;

5, garlic broken and chopped, chopped pepper into a bowl, add soy sauce, rice vinegar, sugar, sesame oil, salt mixed into the sauce, dripping in the slices of pork can be.

Tips

1, thinly sliced meat is more flavorful and easier to taste. You can also sprinkle some peanuts or white sesame seeds to taste.

2, hot weather can be cooked meat in ice water to soak to cool down or into the box chilled for a few hours, so that cut out of the meat is not easy to break, the shape is more intact, eat the meat skin crispy more refreshing ha.

3, blanched meat will shrink after the skin becomes tight, the roll is not very easy to operate, you need to use a little bit of pressure to roll up and then tied with a rope, if the meat is too small can only be rolled in a half circle is also okay, as long as tied tightly after cooking will be molded. If you still find it troublesome to tie then just cook the meat and slice it.