Operation process: First, choose a good piece of pork belly. When you are cooking braised pork, you'd better choose pork belly. Pork belly tastes fat but not greasy, crisp and rotten, and it can't be tender. You can ask the store directly when you buy pork belly. Select the pork belly and cut it into small pieces. Pork belly should be fat and thin. This way, you won't get tired of eating, and then put it in a bowl for emergency. Prepare 1 root shallot in advance, cut it into onion segments, slice it with ginger and put it into the pork belly. Add appropriate amount of cold water to the stainless steel steamer, and then put the processed pork belly into it.
Pork belly in the case of copying water, we must remember that it is cold water on the pot. Don't cover anything, so the fishy smell in the pork belly will naturally evaporate. Then add a proper amount of rice wine and stir well. After the red wine is boiled, soak it for another 2 minutes. After 2 minutes, fish out the meat, rinse it again, and drain the water for later use. The wok is boiling, so there is no need to add vegetable oil to the wok at this time. Put the drained pork belly into the frying pan, drain the water, and stir-fry the vegetable oil in the pork belly. Then pork belly won't be too greasy to eat. Turn over the wok and take out the pork. Then wash the pot, add 50 grams of old rock sugar, add a proper amount of cold water, and cook with slow fire to fry the sugar color. At first, it was difficult for Xiaobai in the kitchen to grasp the change of fried sugar color when boiling sugar color. You can cook it directly on low heat.
At first, the color of the fried sugar is transparent, and then it is slowly boiled to reddish brown. Now you can pour the pork belly into it and stir it quickly and evenly. The purpose of this step is to wrap the pork belly with a layer of sugar. Then put the prepared ginger and garlic slices, pepper and its star anise cinnamon and fragrant leaves in. Then put a spoonful of delicious essence in it, stir-fry it with a small spoon of soy sauce, and finally add a bottle of beer. Just cover the pork belly. Now cover it and bring it to the boil. Then simmer for about 30 minutes. In the case of boiling soup, a proper amount of salt can be added for modulation. After 30 minutes, turn to high fire to collect juice. Finally, when the juice is thick, you can get up and set the plate! Good friends who like to eat Lai Xiang can sprinkle a small amount of Lai Xiang on it to match the color.