5g pork belly, 3ml rice wine, 1 bowl of soy sauce (25ml), 2g rock sugar, 1 star anise, 4 garlic kernels and 2 shallots. ?

1. Wash pork belly, garlic and shallots for later use.

2. Cut the pork belly into pieces, smash the garlic kernels and cut the shallots for later use.

3. Heat the wok, and put 2g of rock sugar into the wok and dry fry until it is burnt.

4. Put the pork belly pieces in the pot and fry until golden brown (stir-fry with high fire first, then switch to medium fire).

5. Pour 3 ml of rice wine, and cover the meat.

6. Add soy sauce, star anise, garlic and shallots and boil in a pot.

7, use medium fire halogen for 3 ~ 5 minutes.

main ingredients: pork belly (25g), dried citron (6 pieces), sweet pepper (1 pieces), ginger (3 pieces), minced garlic (half a tablespoon), onion (3 pieces), onion (2 pieces), clear chicken soup (2 cups)

Brine bag: star anise, cinnamon, etc.

1. Pour 1 cups of water into the pot, add the brine bag, onion and ginger slices, pour 1 cup of soy sauce and 2 cups of clear chicken soup and mix well.

2. Cover and bring to a boil, then simmer for 1 hour to make brine juice.

3. Wash the pork belly, put it into the bittern juice together with the fragrant dried fruit, add 1/2 cup of cooking wine, cover it with medium heat and cook for 2 minutes, then turn off the fire and stew for 1 minutes.

4. Pick up the cooked pork belly and dried incense, and put them in a dish to cool.

5. Slice pork belly into thick slices and cut it into strips. Remove the pedicels of the pepper and wash it, and cut it into sections obliquely; Cut the onion into sections.

6. Heat 2 tablespoons of oil, stir-fry minced garlic and bell pepper, pour in dried fragrant strips and shallots, stir-fry, and add 1 tablespoon of light soy sauce to taste.

7. Pour the pork belly pieces, stir well with the ingredients in the pot, and serve.

chef's tips?

1. Brine, a common seasoning for Cantonese cuisine and Chaozhou cuisine, is a soup made of pepper, star anise, dried tangerine peel, cinnamon and other spices for a long time. Brine is not only used to marinate all kinds of meat, eggs and dried beans, but also can be used repeatedly, and the longer it is cooked, the more delicious it will be.

2. When boiling brine, put several onion knots in the same pot, which can play a role in seasoning and enhancing fragrance. After the brine is boiled, you can pick up the onion knots and discard them. Cann't put chopped green onion or onion segments, both of which are easy to boil, which will affect the taste of pot-stewed vegetables.

3. Brine bags are sold in the vegetable market. After being boiled into brine juice, you can marinate pork belly, pig ears, pigs, chickens, ducks and geese, eggs and dried beans.

4. Clear chicken soup or broth should be added to the brine juice for cooking, so as to add the delicious taste of the soup and make the meat taste better. ?