Jinan bazi meat is characterized by cutting fat and thin pork belly into long pieces and stewing it in brine until it is crisp and rotten. Pay attention to cooking the meat with soy sauce, without salt. The characteristics of the superior cooked pork: the best taste of fat but not greasy can be reflected by the existence of fat meat, and its color is ruddy and shiny, the lean meat is soft and the fat meat is not greasy.

Raw materials: three layers of pork belly with alternating fat1000g, ginger 20g' shallot15g' soy sauce 15ml, sugar color15g, proper amount of honey, and rock sugar 20g salad oil1000g.

Spices: 3 g of star anise, 3 g of cinnamon, 2 g of fragrant leaves, 2 g of angelica dahurica 1.5 g, 2 g of Amomum villosum, 2 g of fennel, 0/.5 g of dried tangerine peel/kloc-0, and 2 g of pepper granules.

Production method:

1, cut pork belly into pieces 10 cm long and 0.5-0.9 cm thick, put them in a pot, add a proper amount of cooking wine, blanch them, take them out, and apply a proper amount of honey on the surface.

2. Pour salad oil into the pot and burn it for 70% heat. Add pork belly and fry until golden brown.

3. Leave a proper amount of base oil in the pot, stir-fry all the spices, pour them into the stock, bring to a boil, add soy sauce, sugar, salt and chicken essence, bring the pork belly to a boil, and marinate it on low fire for about 50 minutes until it is crispy and tasty.

4, when eating, pour a little marinade, which tastes better. .