Pork belly 1000g

South milk 2 kuai

Oyster oil 5g

Soy sauce 10g

Soy sauce 10g

Cooking wine 12g

Sugar 6g

Salt 1g

Ginger 1 piece

3 pieces of garlic

5 shallots

Shisanxiang 1g

Sesame oil 2g

Clear water 10g

A little water starch

Peanut oil right amount

step

1 Scrape the pork belly, wash it, add ginger slices, onion knots and cooking wine, and cook until it is 7% mature;

2 take out, cut into three sections, drain, and tie dense holes in the pigskin with toothpicks;

3 Wipe with salt and soy sauce and leave for a while;

4 Wipe off excess water with kitchen blotting paper;

5 Heat oil in a wok, and put the pork belly skin down into the fried skin;

70% golden yellow, then turn over and fry;

8 when the surface of the meat is all golden, fish it out;

10 the fried meat is immersed in cold water;

1 1 the skin is soaked in soft foam;

12 take out the meat and cut it into thin slices;

13 put the cut meat skin into a bowl neatly, and spread it with ginger, onion and garlic (shredded ginger, tied onion and cut garlic in half);

14 Take a small bowl, add oyster sauce, salt, sugar, soy sauce, soy sauce, thirteen spices, cooking wine, south milk, sesame oil, and water to make seasoning;

15 pour sauce on the meat surface;

16 is put into a steamer, steamed for one hour on medium fire, and simmered in the pot for half an hour after the flame is turned off;

17 Take out the steamed braised pork, remove the ginger, onion and garlic, and pour the juice from the bowl into a small bowl for later use;

18 Cover the steamed braised pork bowl with a big plate, press the plate and the bottom of the bowl with your hands, and quickly turn the braised pork over;

19 Put the braised meat juice poured out in advance into a wok, bring it to a boil, and add a little water starch until the soup boils a little thick;

20 pour the juice on the braised pork, and serve.