main ingredient: pork belly? : 5

Accessories: ginger? Proper amount of onion? The right amount of sugar? The right amount of salt? Laodopted mother in moderation? The right amount of aniseed? Right amount of red oil? Appropriate amount of cooking wine

Add cooking wine to the pork belly in cold water and cook for five minutes

Stir-fry the pork belly with sugar on a small torch until it bubbles.

Color the pork belly with lewd color.

Find a bowl to put the onion at the bottom.

Prepare aniseed. Except ginger, put the rest in a steaming bowl.

Cut the pork belly into pieces, and use the remaining sugar in the pot evenly where the knife edge is cut. Salt

Sliced ginger is also put in it and marinated for half an hour

Put the marinated skin face down in the seasoning bowl and steam it for two hours

Take it out of the pot

Tuozi meat

Sichuan and Chongqing are similar to braised pork, but the technology is different from braised pork.

Use the best pork belly (6 points fat and 4 points thin), sear the skin with a fire hook (it is best to sear it yellow), which will also remove the fur smell and increase the fragrance of the skin, then wash it, brush it with sesame oil, and cut it into 4-5 cm square meat lumps. After treatment, steam it with seasoning, and stew it with broth. The meat is fat but not greasy, rotten in the mouth, full of fragrance and endless aftertaste.

Tuozi meat is an essential dish for Chinese New Year holidays and weddings, and it is also one of the nine local bowls. Because of its rich oil and high oil temperature, a large empty bowl is usually put on the table at a banquet, and then it is scooped out in a large container, and then it is added when it is almost eaten.