Production process:
1, put boiling water into the pot, add onion and ginger and cook for 5 minutes, then add large pieces of pork belly and cook.
2. Put star anise in the casserole and spread chives and scallions.
3. Spread the sliced ginger evenly on the onion.
4. Pork belly is cooked, removed and cooled.
5. Cut the cooked pork belly into uniform chunks with a knife, and cut 850g of meat into 10- 1 1 chunks.
6. Put the pork belly with the skin facing down and put it in the casserole tightly.
7. Sprinkle rock sugar on the meat noodles first.
8, and then pour in the right amount of soy sauce, you can put it according to your own taste.
9. Finally, add yellow wine.
10, rice wine can be eight minutes full, and water must not be added to it.
1 1, cover the casserole and bring it to a boil. After the pot is boiled,
12, open the lid and skim off the floating foam.
13, cover the pot for the second time, and start simmering with simmer to avoid overflowing the noodle soup.
14, subject to small blisters, stew for about two hours before taking out the pot.
15. Move the meat stewed in the casserole into the stew pot. This time, it is required that the skin of the meat be placed face up, which is still tightly packed.
16. Cover the stew pot and steam it for another hour.
17, while steaming meat,
18, decant the remaining soup in the casserole, and skim the oil slick for later use.
19, the meat is steamed for one hour and then cooked.
20. Put it in the saucer.
2 1, stir-fry spoon on fire, pour the original juice of stew into the pot.
22. After the juice is boiled, thicken it with water starch.
23, sprinkle with shallots, and then evenly pour on the meat to serve.