Material preparation:

Pork belly as main ingredient

Side dishes: shallots/ginger/fragrant leaves 1 g/galangal 3/cinnamon 2g/star anise 2/rock sugar10g.

Ingredients: 30g of sugar/8g of cooking wine/2g of salt/soy sauce100g/delicious100g/4g of chicken powder.

-the specific production method-

Step 1: Side dishes—

Prepare the ingredients: a handful of shallots, tied into knots, a piece of ginger, beaten and put together with the onion knots, chopped shallots and put them in a basin for later use. Below, prepare the aniseed used: take a small basin, put in fragrant leaves 1 g, 3 galangals, 2g cinnamon, and 2 star anise crystal sugar1g.

Step two: burn the pigskin—

Next, we burn the pork belly with a musket, and burn the pigskin with a musket to brown. The purpose of this step is to remove the residual pig hair, destroy sweat glands, tighten the pigskin, and reduce the fishy smell of the pigskin. After the pigskin is burnt to brown, add clean water, brush the traces of brown with a steel ball, and be careful not to leave the steel wire of the steel ball on the pigskin ~

Step 3: Stir-fry the sugar color-

Let's boil some sugar, which is mainly used for coloring. Burn oil in the pan, pour out hot oil after fully sliding the pan, pour in cold oil, heat the oil slightly, and add 30 grams of white sugar. In this process, turn on a small fire, slowly raise the temperature, constantly stir the spoon, melt the white sugar, and slowly turn the white sugar into light brown. Wait until the sugar turns from big bubbles to small bubbles, and pour in boiling water equal to the sugar color. Be sure to use boiled water and cold water.

Step 4: cook the meat—

Let's boil the pork belly: boil water in the pot, add 8 grams of cooking wine, 2 grams of salt, add cold water to the pork belly, and add cold water to the pork belly, which will easily boil out the blood and impurities of the pork belly. After the water is boiled, remove the floating powder from the pot, cook for about 10 minutes on low heat, and take out the pork belly to take a shower ~

Step 5: stir fry—

Cut the pork belly into three sections, then cut it into slightly thicker pieces, burn the oil in the pot, add the prepared aniseed, stir-fry a few times, pour a proper amount of clear water, add a bottle of carved wine, add 30 grams of cooking wine, add the pork belly slices, and pour in soy sauce100g, which is extremely fresh and sugary. After 30 minutes, remove the aniseed. For the sake of taste, remove the shallots and ginger together, add 4 grams (2 spoonfuls) of chicken powder, cover the pot and continue to cook 10 minute ~

Step 6: Take out the pot.

-10 minutes later, the pork belly slices have been cooked, thoroughly cooked, very tasty, and the soup is slowly collected until it is thick. When collecting the juice, just thicken the soup, and don't be too dry (the soup can be used to mix noodles and bibimbap). Take out the pork belly slices and put them on the plate, then pour the soup, and finally sprinkle with chopped green onion as an ornament ~

—— Conclusion—

The key to making this restaurant dish drunken braised pork at home lies in these two tips: the pork must be fishy (many people only boil it in water when braised pork, but forget the most important thing is to burn the pigskin with a musket to reduce the fishy smell of the pigskin, so the meat taste will be fishy); Stir-fried sugar color (the soup is to keep the sweet and fragrant taste of drunk braised pork); No matter which of these two links is not done in place, the taste will be greatly reduced. You can try to do it when you have time to relieve yourself and your family ~