Ingredients: cumin, cinnamon, cloves/scallions, ginger, garlic, soy sauce, cooking wine, sugar.

How to do it

Hainrou, that is, half-steamed and half-boiled, means to cook the food, which is to put the food in a pot with a small amount of water and cover the pot tightly. Heat cooks food.

(1) Scrape off the fat and fluff on the skin of the pork belly, wash it, cut it into large cubes, put it in a pot and cook until it is seven-cooked, then take it out. (2) Cut the fried pork belly into 9 cm long and 0.2 cm thick slices, put them into a bowl with the skin side down, add soy sauce, cooking wine, pepper water, scallions, ginger, 250 grams of broth, and aniseed , sugar, and steam until tender; if you have a pressure cooker, wash the meat, cut it into evenly sized pieces, put it in the pressure cooker, and add an appropriate amount of water.

(3) Add soy sauce, cooking wine, ginger, ingredient packets, salt, etc., cover, and press for 20 to 25 minutes (20 minutes for small pieces), turn off the heat, and wait until the steam in the pressure cooker subsides. Open the lid again. The meat is crispy and delicious.

Effects

(1) The most authentic way to cook meat, everyone who has eaten it praises it: fat but not greasy, thin but not bad; tender but not rotten, Thin but not crumbly. Garnished with green coriander and crystal sauce, it looks fragrant and is an indispensable delicacy on the Spring Festival table.

(2) If you want to sear the meat, first scrape and wash the skin three or four times with a sharp knife, then put it in the pot and cook it. Turn over at any time, do not cover the pot, and wait until the meat smells fragrant. When the aroma comes out, remove the heat from the stove, cover the pot and take it out for a moment. Eat the slices until they are delicious.