pork belly 5g shallots 1 small handful of ginger slices 2 ~ 3 pieces of soy sauce (soy sauce 1∶ soy sauce 3) 15g+yellow wine 2g of rock sugar 2 ~ 3g of salt as required

Steps for oily pork

Step 1

Pork belly is selected without bones, and the width is preferably not less than 1cm. PS: stew until it is five or six ripe, if it is too crisp, the subsequent processing will affect the integrity;

Step 2

Color the meat with soy sauce while it is hot, and then drain the juice as much as possible; It is best to fry the pan deeper, so that it can be relatively splash-proof, and the meat pieces do not have to turn over when immersed in the oil pan; You can put it in when the oil temperature is about 4%, fry it until the surface is golden and the skin is pimpled, remove it and immerse it in cold water; PS: It is best to hold the meat with a colander/strainer when putting it in, to avoid spilling oil due to weight, even if it is easier to turn over or fish it out; The role of soaking in cold water will make the small pimples of meat skin swell and wrinkle, which is the symbolic feature of oily meat; At the same time, soaking can remove some oil;

Step 3

After frying the meat, drain the oil or change the pot, pour in the broth, the remaining soy sauce, yellow wine and crystal sugar, and add the meat pieces to boil together; The amount of soup can not exceed half of the meat at rest, and the boiling can not exceed the whole amount of the meat, which is adjusted by the soup of the previous braised meat; PS: This link should take into account the color and seasoning of the meat; Because it is colored before frying, it is golden after frying, and the color will be cooked deeper and deeper after adding sugar; Boil the meat pieces together with the seasoning juice, taste it lightly or just right, and decide whether it is necessary to add salt; Because if you continue to cook, the soup will thicken and taste heavier;

Step 4

After cooking for about 3 ~ 5 minutes, take out the meat, put it in a container with the skin down, pour the soup, then steam it in the pot for about 2 minutes, and then insert chopsticks, which should make it easier and more Duang～ ~; After leaving the fire, wait for the meat to cool down, cut into thick slices, and pour the soup. PS: The opening of the container for steaming meat should not be too big. It is best that the soup can immerse the fat layer, at least the skin layer. The more soup the skin inhales, the more obvious the wrinkles are. Changing the knife must wait for the meat to be cold, otherwise it must be cut irregularly;