Two pieces of pork belly, thicker, and three layers of pork belly are the best. I'm not very satisfied with these two pieces on the picture.
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Put cold water into the pot, add a piece of ginger, two spoonfuls of cooking wine, boil over high heat, and turn to low heat for 25 ~ 30 minutes. Chopsticks can be inserted and taken out. Skim off the froth when cooking.
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Drain the meat and put a little soy sauce on the skin. When I say dry control here, I really mean dry control. I usually put a pair of chopsticks on my plate and meat on the chopsticks. Only by controlling the moisture will the meat not splash when frying later.
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Put oil in the pot, not too little oil. When it is 50% hot, put pork belly with water control. I will take the kitchen paper and wipe the meat again to make sure that there is no water in the oil pan. Look, there is basically no oil splashing.
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Fry for a few minutes and then turn over.
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Fry, remove and drain the oil.
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Cut the old tofu into thick slices and fry it by hand. If you want to eat meatballs with lotus root clips, it's also a pot of oil fried in advance.
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Cut the fried pork belly into 0.5 cm thick slices, cut the fried tofu into thin strips, and cut the onion, ginger and dried pepper. I like it spicy, okay?
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Tear large pieces of Chinese cabbage and cut garlic seedlings into small pieces.
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Wash the vermicelli for later use, and it doesn't matter whether it is soaked in advance or not. Just like stewed potato vermicelli in Northeast China, Henan cauldron dishes must use Henan Yuxian sweet potato vermicelli as the most authentic.
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Put oil in the pot, heat it, add pork belly slices and fry them on low fire, and turn them over for a while. Be sure to fry them on low fire until they are oily, so that they will be fragrant but not greasy.
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When it is slightly oily and slightly browned, add onion, ginger and dried Chili, and stir-fry until fragrant. (Be sure to have a small fire. If the fire is too big, the meat will be finished when it is fried dry.)
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Add soy sauce, soy sauce, salt and allspice powder and stir well.
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Pour in the fried tofu and continue to stir fry evenly on low heat.
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Add water and bring to a boil. If you think the color is too light, you can add some soy sauce. The amount of this water depends on the amount of various side dishes you put, especially vermicelli, which absorbs water. . It's really no good. You can add or subtract at any time. The impact is not great.
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When the water boils, add the vermicelli and boil for a few minutes.
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Add the cabbage. You can't wait until the vermicelli is soft and cooked. The vermicelli can be cooked for two or three minutes. Make sure that the cabbage and vermicelli are cooked together. If you put other side dishes in the same way, you should consider which one is resistant to cooking, which one should be put first and which one should be slightly scalded, and which one can be put last. In a word, it is necessary to ensure that it is mature at the same time.
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Sprinkle garlic sprouts on the pan and turn off the fire!
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