The practice of burning meat in Shanxi
Cut the bought pork belly into large pieces
Put cold water into the pot, put a few slices of ginger, and a proper amount of cooking wine and blanch.
Then change the hot water, add onion, ginger, pepper, aniseed, fragrant leaves, pepper, soy sauce, soy sauce, cooking wine, pork belly and big fire, and cook for about 30 minutes.
Stir-fry sugar, add a small amount of oil in the pot, add white sugar, stir-fry sugar on low heat, stir-fry until the cap is small, then add water, and then pour this sugar water into the pot in the third step, so that the meat comes out with a nice color, so you don't need to touch honey to avoid splashing oil and scalding when frying the meat later. I forgot to take pictures in this step!
The cooked meat is like this, and then control the water for half a day!
Put half a pot of oil in the pot, fry the meat in the oil, skin down, remember to cover the pot! If you don't burn yourself, fry all sides, and the skin will bubble!
Put the fried meat in cook the meat's soup and cook it again 15 minutes, see? There are small wrinkles on the skin. Does it look fragrant?
Fish out the meat, it worked!