Pork belly 500g soybean oil skin 100g bean curd 50g gluten roll 100g.

condiments

Star anise, cinnamon, Amomum villosum, Amomum villosum, Angelica dahurica, ginger and refined salt soy sauce.

step

1. Select the pork belly with fat and thin, cut the pork belly into large pieces, put it in a boiling water pot, and blanch it to remove blood foam.

2. After blanching and cooling, the pork belly is cut into pieces with a length of 10 cm and a thickness of 5 mm with a knife.

3. Add water to the casserole and add aniseed. After the water is hot, add the sliced pork belly.

4. After the fire is boiled, add soy sauce and refined salt, and change it to simmer for 1.5 hours.

5. The practice of oil skin roll tips:

Cut the fresh oil skin into the required size with a knife, spread a proper amount of seasoning meat on the wide surface of the cut soybean oil skin, and roll it up hard.

6. Wipe the tip of the oil skin evenly with egg liquid and seal it.

7. Put the oil in the pot. After the oil is 70% hot, put it in the tip of the roll and fry until golden brown.

8. Tofu with minced meat:

Use chopsticks to make a hole in the fried tofu brain, slowly fill it with pork belly stuffing, and then seal it with egg liquid.

9. Put the oil in the pot. After the oil is 70% hot, add tofu foam and stir-fry slightly.

10. Put the processed side dishes into a casserole, cook the meat, and simmer for 1 hour. Side dishes are heated in cook the meat's soup stock, which interact with each other and complement each other, forming a whole and having a unique taste.