Composition:

Pork belly 250g, ginger 1 0g, soy sauce15ml, soy sauce 20ml, sugar10ml, carved wine (or white wine) 50ml, star anise 3, pepper 5g, fragrant leaves 3, monosodium glutamate1g, salt.

Exercise:

1. Wash pork belly, put it in a soup pot, add cooking wine and ginger slices, cook for 30 minutes, and drain. Apply soy sauce to the skin and dry it for later use.

2. Put the salad oil into the pot. After 70% heat, put one side of the skin into the pot, fry until the skin turns brown and bubbles, then turn over and continue to fry the meat until golden brown.

3. Pick up the meat, drain the oil, let it cool for later use (you can put it in the refrigerator to make slicing easier), and then cut it into pieces. In a bowl, add light soy sauce, dark soy sauce, sugar, carved wine, star anise, pepper, ginger and fragrant leaves, and mix well.

4. Soak the sliced meat in the sauce 10 minute, then put it in a steaming bowl, and then pour the remaining soup on the sliced meat. Steam on high fire for 2 hours, press in a pressure cooker for 30 minutes until the meat is soft and rotten, and sprinkle with chopped green onion when serving.

5, introduce a special way to eat: friends who like to eat spicy, you can cut Xiaomi spicy into particles and sprinkle it in the soup, which is more flavor. Don't add water to this dish, just add wine. The more wine you add, the more tender and fragrant the meat will be. After stewing, the meat will smell good.