First, raw materials:

600g pork belly with skin, 2 shallots, 3 slices of ginger, a head of garlic, a little salt, cooking wine, soy sauce, 4 tablespoons of sugar and chicken essence.

Second, the halogen package:

1 Amomum tsaoko, 5 grams of Zanthoxylum bungeanum, 5 grams of licorice, 5 grams of cinnamon, 5 grams of star anise and 5 grams of fennel.

Third, practice:

1. Slice pork belly, cut onion, add cooking wine and marinate in soy sauce for 30 minutes.

2. Put the oil into the pot and heat it to 80%. Add the marinated meat slices, fry until the meat slices change color and take them out. Meat itself can be fried, so it won't be too greasy.

3. Add onion, ginger and garlic, stir-fry and remove for later use.

4, the pot leaves the bottom oil to burn.

5. Heat up, add sugar and stir-fry until the sugar is yellow, add meat and soy sauce and stir-fry, add onion, ginger, garlic, halogen bag, cooking wine and water to boil together, and then reduce the heat until the meat is slightly rotten.

6. Add salt and season with chicken essence.

Special jar meat

First, raw materials:

Pork belly, onion, ginger, garlic, salt, monosodium glutamate, soy sauce, white sugar, cooking wine, aniseed, dried tangerine peel and licorice.

Second, practice:

1, choose thin pork belly, cut it into squares with a square three centimeters square, and put a cross knife to facilitate the taste.

2. Marinate pork belly with cooking wine, onion ginger, licorice, aniseed, dried tangerine peel, sugar, salt and soy sauce for 2 hours.

3. Pour the marinated meat and soup into the pressure cooker, add appropriate amount of hot water, and stew for half an hour after ventilation.