Salt water bag: 30g of star anise, cinnamon, dried tangerine peel, southern ginger, garlic slices, pepper, cinnamon leaves and fennel.
Seasoning: oil (2 tbsp), light soy sauce (1 cup), cooking wine (1/2 cups).
Exercise:
Pour 10 cup of water into 1 pot, add salt water bag, onion and ginger slices, pour 1 cup of soy sauce and 2 cups of clear chicken soup and mix well.
2. Cover the pot and cook with high fire until boiling, and change low fire 1 hour to make brine juice.
3 Wash the pork belly, put it into the bittern juice together with the dried incense, add 1/2 cups of cooking wine, cover and cook for 20 minutes on medium heat, then turn off the fire and stew for 10 minutes.
4 Pick up the cooked pork belly and dried incense, and put them in a dish to cool.
5 Pork belly is cut into thick slices and cut into strips; Remove the pedicel of Zanthoxylum bungeanum and wash it, and cut it into sections obliquely; Cut the onion into pieces.
6 Heat 2 tbsp oil, saute minced garlic and finger pepper, pour in dried fragrant strips and shallots, stir fry, and add 1 tbsp soy sauce to taste.
7 Pour the pork belly into the pot, stir well with the ingredients in the pot, and serve.
Tips:
1, when boiling brine, put a few onion knots and cook them together, which can play a role in seasoning and enhancing fragrance. After the brine is cooked, the onion knot can be picked up and discarded; Cann't put chopped green onion or chopped green onion, both of which are easy to cook, which will affect the taste of pot-stewed vegetables.
2. Salt water bags are sold in the vegetable market. After boiling into marinade, you can pickle pork belly, pig ears, pigs in water, chickens, ducks and geese, eggs and dried beans.
3. Brine juice needs to be cooked with clear soup or broth to increase the delicacy of soup and make the meat taste better.
4. First use braised pork and fresh and fragrant raw materials such as chicken, duck, goose and rabbit, then add beef, mutton and all kinds of animals with heavy braised taste, such as pork intestines and pig liver. After the latter is made into brine, the smell of brine soup will be heavier.