First, we heat the pot. When the pot is hot, we put the pigskin face down into the pot. Turn on a small fire and fry the pork skin brown. The purpose of this step is to remove the residual pig hair and fishy smell. The pork turns golden brown, take it out and put it in the basin. Add a proper amount of warm water to clean the skin of pork belly, then we add a proper amount of water to the pot, and put the cleaned pork belly cold water into the pot to add cooking wine. Add a few slices of ginger. Add a little green pepper. Finally, add a few shallots, tie them into knots and put them in the pot. After the fire boils, turn to low heat and cook for 30 minutes. This is to thoroughly cook the pork until it solidifies.

Next, we began to prepare accessories, prepare 400 grams of bean sprouts, put them in a basin, and clean them with water for later use. Pickled sprouts had better be washed several times, which can effectively remove excess salt and sediment. Clean the sprouts, chop them up and put them in a basin for later use. Students can cut the bean sprouts a little, which is easier to taste. Prepare 20g of ginger, cut it into Jiang Mo and put it in a bowl for later use. Prepare 20 grams of garlic and chop it into minced garlic for use. Then add 3g of green pepper,10g of dried pepper and two star anises into the bowl of minced onion.

After 30 minutes, take out the pork and put it in the pot. Then, prepare a proper amount of soy sauce and spread it evenly on the pigskin while it is hot, so as to color the pigskin. Finally, prepare 40 grams of edible salt and spread it evenly on the pigskin, so as to prevent the oil from spilling when the pork is cooked. Next, we will deal with pork. First, heat the pan, add oil, heat it to 70%, add pork, stir the pork halfway to prevent the pigskin from burning, and soak the pork in cook the meat. After this treatment, braised pork is more attractive.

Take out the pork after soaking, and then cut it into 4 mm thick slices while it is hot. You can cut it a little thinner, which can reduce the steaming time. Put the chopped pork into the pot and start seasoning. Add a proper amount of edible salt to the basin, add a spoonful of chicken essence and two spoonfuls of white sugar. The purpose of adding white sugar is to increase freshness. Add a proper amount of cooking wine, or you can change the cooking wine into a small amount of white wine, add10g of soy sauce for color matching, 30g of soy sauce for salty taste, and then add a proper amount of sugar color to increase the red brightness of braised pork. Then put the pork between two pieces of meat at a time. Then pour the excess soup into the pork bowl and grab the meat evenly. The next step is to start filling the bowl. First, put a piece of meat in a bowl with the skin on each side facing down, then put the pork in the middle of the two pieces of meat in turn, and finally add the remaining soup to the pork bowl.

Next, let's start frying bean sprouts. First, we heat the pot. After the pot is heated, we put the processed sprouts into the pot. Stir-fry the sprouts over medium heat. Only dry sprouts can release more fragrance and pour it out for later use. Add an appropriate amount of base oil to the pot again, and put the prepared ginger, garlic, pepper and pepper into the pot. After stir-frying, stir-fry the processed sprouts for two minutes. Stir-fry the sprouts and start seasoning. Add a little soy sauce, 2 grams of chicken essence, a little salt and sugar to the pot. Turn on low heat and mix well. Then put the sprouts neatly on the braised pork. Steam in a steamer for 20 minutes and then turn to low heat for 60 minutes. Finally, sprinkle a proper amount of chopped green onion, and a very delicious salted water will be cooked.

Tip: First of all, pork must be burned in a pot or burned with a spray gun, so that braised pork has no fishy smell. Second, pork must be wiped with salt before frying. The purpose of this is to prevent hot oil from spilling out and hurting people. The third germination must be washed with clear water for more than five times, and only after this treatment can excess salt and sediment be completely removed. Fourthly, the fried pork must be soaked in the original soup of cook the meat for 10 minute. The purpose of this step is to make pork appear tiger skin spots and increase its appearance.