Open classification: food, diet, menu

Exercise:

1. Bring the soy sauce to a boil, let it cool, and enlarge the plastic lunch box.

2. Wash the pork belly, dry the water and put it in soy sauce.

3. Fill the smaller plastic lunch box with water and press it on the meat, so that the meat quality of soy sauce meat will be firm. Soak the meat in soy sauce for 3 days, take it out, put it through the meat with a bamboo stick, put it on an empty plastic lunch box, and drip dry the soy sauce in the refrigerator. After 65,438+0 weeks, the meat will be relatively dry. Cut into pieces with a blade, add some yellow wine and a little sugar, and steam in water.

Experience:

1. Don't cut the meat into too big pieces, or it will look black on the outside, red on the inside after cutting, and not fully marinated.

2. Time must be enough.

Cook as much as possible (in large containers), otherwise you will feel that you can only eat one meal after cooking for a week or two.

I cut a part of it and steamed it, but it didn't taste good enough. After pouring some garlic hot sauce, it becomes delicious. The rest I fried with sweet noodle sauce is a bit like Sichuan pork, but it tastes different, with a long aftertaste and delicious taste.