Seasoning: rice wine 1 tbsp, soy sauce 2 tbsp, sugar12 tbsp, chicken powder, a little salt.
Practice:
1. Pork belly is boiled in water for 20 minutes, so that it can be cooked thoroughly. Mix 1 tsp soy sauce with 3 tablespoons water and evenly spread it on the cooked pork belly.
2. Heat the pan to 160℃, turn off the fire temporarily, fry the pork belly in the pan, cover the pan, then fire, fry for about 30 seconds, then turn it over, and fry the other side until it is colored, and then take it out for about 30 seconds.
3. Start another pot, stir-fry spices (pepper, star anise, onion, garlic, ginger) with a little oil, stir-fry the fragrance, then add the pork belly into the pot, add all seasonings, and then add water to cover the ingredients.
4. Cover the pot and simmer for 45 minutes until the soup is slightly dried.
Hakka people are good at cooking pork belly, among which Guangdong Hakka's? Braised pork with plum vegetables? The most famous, and Hakka meat seal is a traditional food in parts of Fujian and Taiwan Province.
The practice of authentic Hakka meat sealing;
1 pork's front leg meat, which tastes tender. Cut the meat with a cross knife, three vertical knives and two horizontal knives.
2 put oil in the pot, fry the meat pieces and lock the umami flavor of the meat.
Mushrooms, dried shrimps, chestnuts and meat are wrapped in gauze.
4 add a small amount of oil to the pot, and add sugar to boil brine.
Add sugar cane to the bottom of the cylinder, put the meat wrapped in gauze, add brine and cover the cylinder head.
6 stew in casserole for 7-8 hours.
The most exquisite thing about sealing meat is sealing:
1 Wrap the fried meat, mushrooms, dried shrimps and chestnuts with gauze. To seal the taste of meat and spices.
2 The other seal of meat is reflected in the cylinder. First, heat the cylinder with large fire 1 hour, put sugar cane at the bottom, then add the wrapped meat, add brine, and cover the cylinder head to seal the taste of various ingredients. ?