Buckwheat can be seen all over the country, but the name, method and ingredients are different, but it is made through several processes such as boiling, frying and steaming. For example, Henan calls it "strip meat", Guangdong calls it "mouth meat" and Sichuan calls it "boiled white". Choose pure pork belly and braised pork! Braised pork is braised and steamed with braised pork. The color is rosy, salty and soft, and it melts at the entrance! Fat but not greasy! This is also a very simple method. Today I'm going to teach you how to make pork belly with soaked hair. Just a few steps.

Ingredients: pork belly, soaked cowpea

Ingredients: onion ginger, pepper, star anise, honey, thirteen spices, soy sauce, oyster sauce, seafood sauce, cooking wine, a little sugar and water starch.

Cooking steps:

1, fry the washed pork belly in a hot pot to remove the fishy smell, and then wash it.

2. Pour water into the pot, add sliced meat, onion, ginger, pepper and star anise, and cook for half an hour.

3. Take it out after cooking and dip the skin in honey.

4. Fry in a hot oil pan (cover the pot, peel off the meat and spill the oil on your body)

5. After frying, put it into a cooling medium, and cast it for cooling.

6. After cooling, cut into thick slices.

7. Slice onion and garlic, and cut red pepper into small circles.

8. Heat the oil in the pot, add the onion, ginger, garlic, red spicy, soy sauce and soaked sour ginger beans, and stir-fry until fragrant.

9. Add soy sauce, oyster sauce, seafood sauce, thirteen fragrant cooking wine and a little sugar, and mix the meat slices well.

10. Put it in a bowl and add the fried cowpea.

1 1. Steam for half an hour.

12. After taking out the pot, pour the juice into the pot and add the starch.

13. Pour the juice on the meat and the meat is ready.

[hint]

1, the pigskin should be burned in the pot first to remove the fishy smell and hair, and the final pigskin is also very strong.

2. I will put some honey on the pork and fry it, which will make the pork look better.

3. Third-line meat is more delicious than pork belly. The third-line fat is thinner, and the whole meat is not too thick.