Hello, everyone, here is Yang's parenting book, which introduces simple complementary food and parenting knowledge, just to share what is better for children. -This food is suitable for children over 3 years old.

In our daily life, I believe many parents have cooked pork belly for their children.

Although for home cooking, the cooking form of pork belly is mostly used to make braised pork, for the author, the taste of braised pork is also graded.

After all, compared with the most famous meat-based home cooking, men, women and children are fond of it.

But it is not so easy to make this delicious food fat but not greasy, soft and rotten, sweet but not greasy.

As for the pork belly stuffed with wine and wine that I shared today, it should be regarded as the delicious meat that children at home love to eat.

Due to the addition of mash (rice wine) and beer, and the sweetness of rock sugar, the taste of the finished product can be described as sweet and fresh, fresh but not greasy.

If you are interested in this kind of doll meat today, let's see how it is cooked. I hope you like it.

Bouquet pork belly and fermented grains.

Raw material preparation: 400g of pork belly with skin, 50g of fermented grains, beer 150ml, ginger slices, onion knots and pepper; 20 pieces of rock sugar and 4 pieces of 4cm green onions.

Accessories preparation: oyster sauce, cooking wine, soy sauce, soy sauce, salt and chicken essence.

Step 1: First, we put the pork belly with skin in an iron pan, and then put the skin side on the bottom of the iron pan to scorch it, then scrape off the burnt color on the surface with a knife, clean it, put it in a 350ml clean water pot, add the prepared scallion, ginger slices, pepper and a spoonful of cooking wine, boil it with strong fire, remove the floating foam on the side of the pot, then cover the pot and turn to low heat, stew for six minutes, and then take it out and clean it.

Step 2: Prepare two pieces of double-layer dry gauze, wrap the cooked pork belly with it, and completely absorb the water on the surface to reduce the oil overflow in the subsequent frying process. Of course, if it is not gauze, absorbent paper is also a very good choice.

Step 3: prepare more oil in the pot, adjust the oil temperature to 60% low heat, put the prepared pork belly directly into the pot, fry until both sides are golden and slightly burnt, and take out the oil control; Then cut into pieces you like for later use.

Basically, it will be perfect if the color is perfect until the picture below.

Step 4: Leave the oil at the bottom of the pot, pour the prepared rock sugar into the pot, stir-fry over medium and small fire and boil it into brown sugar.

Step 5: Then pour the chopped pork belly, stir-fry and wrap it in sugar, then pour the prepared onion and mashed potatoes into the pot and stir-fry for one and a half minutes.

Step 6: After that, pour the fried pork belly into the casserole, add the prepared beer, two spoonfuls of cooking wine, two spoonfuls of oyster sauce, one spoonful of soy sauce, one spoonful of soy sauce, one gram of salt and chicken essence, and clear water without pork belly. Stir a few times, first boil it with high fire, then simmer it with low fire for one and a half hours, and then collect the juice and taste it out of the pot.

Compared with today's red pork belly, it is fat but not greasy, which should be the favorite of many children.

If you are interested in this delicious food today, try it yourself at home.