Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, rock sugar 1 tablespoon.
Practice:
1, cut the pork belly into four squares, blanch it first, then apply soy sauce, fry it in hot oil and color it, then take it out and shower it with cold water immediately.
2. Put the meat in a pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.
3. When the soup is slightly dry, sprinkle with coriander powder, and then turn off the fire and clip it out for consumption.
note:
1, burning meat with wine instead of water can not only remove the fishy smell, but also make the meat tender; The purpose of frying and burning is to completely remove greasy.
2. The pork belly is thin but not firewood, fat but not greasy, and the part where the meat layer does not fall off is better. Shanghai Dongpo Meat Practice 2 Ingredients: pork belly, ginger, shallots, soy sauce, Shaoxing rice wine, sugar, etc. Practice: After the pork belly is cooked, cut it into cubes, put the onion in the casserole with the ginger at the bottom, put the pork belly skin down on the onion ginger, add soy sauce, sugar, yellow wine and onion knot, cover it, boil it with high fire, then simmer it with low fire for 2 hours, then put the meat into a clay pot, cover it, seal it with peach paper, and steam it thoroughly in a cage.