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

After all, compared with the most famous meat-based home cooking, people of all ages like it.

but it's not so easy to make this delicious food fat but not greasy, soft, rotten, sweet and fresh.

As for the pork belly with wine aroma and fermented glutinous rice that I shared today, it should be regarded as a delicious meat that children at home like very much.

because of the addition of fermented grains (rice wine) and beer, and the sweetness of rock sugar, the taste of the finished product can be described as sweet with freshness, fresh but not greasy.

If you are interested in this kind of baby meat today, let's take a look at how it is cooked. I hope you like it.

food name: pork belly with wine flavor and fermented grains.

raw materials: 4g of pork belly with skin, 5g of fermented grains, 15ml of beer, and appropriate amount of ginger slices, onion knots and pepper; 2 pieces of rock sugar and 4 pieces of 4cm green onion.

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

Step 1: First, we put the bought pork belly with skin in an iron pan, put the skin side on the bottom of the iron pan to scorch, then scrape off the scorched color on the surface with a knife, clean it, put it in a 35ml clean water pot, add the prepared onion, ginger, pepper and a spoonful of cooking wine, boil it with high fire, remove the floating foam on the side of the pot, then cover it and turn to low heat, stew for six minutes, then take it out and clean it.

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

Step 3: Prepare a little more oil in the pot, turn the oil temperature to low heat at 6%, put the prepared pork belly directly into the pot, fry it on both sides until it is golden and slightly burnt, and take it out to control the oil; Then cut into pieces that you like for later use.

basically, it will be perfect if it can be fried to the color of the picture below.

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

Step 5: Then, first pour the chopped pork belly, stir-fry and coat it with sugar, and then pour the prepared onion and mash into the pot and stir-fry for one and a half minutes.

Step 6: Then pour the fried pork belly into a casserole, add the prepared beer, two spoonfuls of cooking wine, two spoonfuls of oyster sauce, one spoonful of light 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 for one and a half hours on low fire, and then collect the juice on high fire and take it out of the pot to taste.

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

if you are interested in this delicious food today, you might as well try it yourself at home.