The practice of burning meat with salted fish:

1, blanch pork, wash and drain; Soak salted fish in warm water for half a day, wash it, cut it into small pieces of about 4 cm, and dry it; After the salted fish slices are dried, fry them in a little oil until they are slightly yellow on both sides. My mother said that salted fish must be fried first, so that it is fragrant, which is one of the important reasons why her salted fish roast meat is particularly delicious. Most people cook this dish without frying salted fish.

2, another pot, put some oil after burning meat, saute ginger, onion and garlic; Pour the dried pork belly, stir fry, and add spices such as washed cinnamon and star anise leaves in the middle until the fat of pork belly is fried a lot; At this time, the meat is golden yellow. Add half a bowl of cooking wine, stir-fry a few times, add a little balsamic vinegar, add half a bowl of soy sauce, a tablespoon of soy sauce and a little rock sugar, mix well, add water to the meat noodles, bring to a boil, and then simmer the meat until it is 70% cooked.

3. After the pork is cooked to 70% maturity, add the fried salted fish pieces and garlic, then add three teaspoons of white sugar and one teaspoon of salt (salted fish is salty, after all, it has been soaked in water for a long time, and the salty taste is gone), and continue to simmer for half an hour. After the soup is dried by fire, you can turn off the fire and cook a pot of delicious salted fish and serve it.