Raw materials:
Pork ribs1500g
Jiu Shao 250 ml
50 grams of ginger
Soy sauce150ml
Sugar100g
50 grams of onion
Method:
1. Choose pork belly with thin skin and thick meat (Jinhua "Liangtouwu" is the best), scrape off the excess hair on the skin, wash it with warm water, put it in a boiling water pot for five minutes, boil the bleeding water, then thoroughly wash it and cut it into 20 squares.
2. Take a big casserole, put it on the bottom with a small steaming rack, first spread the onion and ginger slices, then arrange the pork neatly on it, add sugar, soy sauce and Shaoxing wine, add the onion knot, cover it, boil it with high fire, seal the edge, and simmer it for about two hours with low fire. When the meat is eight-cooked, open the lid, turn the meat over, seal it, and continue to stew with low heat. Then use a casserole to keep one end away from the fire, skim off the oil slick, put the skin into two special small pottery pots, cover them, seal the lid with peach paper, and steam for about half an hour on high fire until the meat becomes crisp and tender. Before eating, put the canned food in a steamer, and steam it on high fire for 10 minutes before eating.
Features:
This dish is stewed with thin-skinned tender meat and famous wine, with bright red color, mellow juice, crisp but not broken shape, fragrant and glutinous but not greasy.