Practice steps:
Step 1: Pork belly is about 10 cm long and 10 cm wide, one piece (two copies can be made).
Step 2: Add 3 liters of water, add 4 petals of star anise (one petal is 8 petals), equal volume of Rhizoma Kaempferiae and half a thumb of ginger, pat flat and bring to a boil.
Step 3: After the water boils, add the meat and cook for about 20 minutes.
Step four, 1. Lower the temperature until your hands can touch it without being burned. 2. Evenly apply rice wine (cooking wine, red wine and yellow wine can also be used) while it is hot to increase the aroma and get rid of greasy, which also helps to stir-fry the yellow with red color. Rice wine is about 5 cm in diameter, one spoonful. 3. After a minute or so, spread soy sauce evenly on the surrounding surface, which can be colored and fragrant when fried. About 5 cm in diameter, one spoon. 4. Color and marinate for about 10 minute.
The fifth step, the right amount of oil (almost two liters of oil), less than about two-thirds of the meat, the oil temperature is 70% hot and slightly smoky.
Step 6: Add the marinated meat. Pigskin noodles can be fried for about two or three minutes. Look through it every half minute to avoid skin paste (if there are hooks for fried meat and braised pork, it will be fried more evenly for beginners).
Step 7, fry the other side for about a minute or two, and fry the skin until it is golden and crisp.
Step 8: Add the fried meat to the soup in Before cook the meat, and cook for about 10 minute, so that the skin will be softer and cut better after cooking (after cooking, the soup can be cooked with vegetables to become fresh soup with strong fragrance and fresh taste).
Step 9, let it cool, but hold it with your hand and cut it from the bottom of the meat (from lean meat to epidermis).
Step 10, cut into pieces about three or four millimeters thick. (Choose 12cm diameter open buckle bowl commonly used in rural banquets) 10- 12 pieces in the middle, one on each side. (At present, most banquets are for 10 people, and 12 to 16 is more appropriate. ) put the skin in a bowl and pour in the juice of the bacon.
Step 1 1: Marinate the dried sauerkraut (not soaked, but dried and dehydrated), so that the pickled flavor is stronger.
Step 12: Cut the pickled cabbage into fine particles of two, three or four millimeters, which is almost the amount of a bowl with a diameter of 10 cm (two servings can be made after processing).
Step 13: Weigh ginger half the size of thumb and the same amount of garlic, mash and dice.
Step 14, one-third of the amount is sprinkled on the meat (almost one-third of the thumb size).
Step 15: Heat the pan and add twenty or thirty milliliters of lard.
Step 16: Add the remaining ginger and garlic, five peppers, two or three star anise petals, kaempferia kaempferia, cinnamon and a fragrant leaf, and stir-fry for 10 second.
Step 17: Add sauerkraut, half a spoonful of soy sauce with a diameter of 5cm, and one third of rice wine, and fry for half a minute.
Step 18: add about 700 ml of water.
Step 19, boil 10-20 minutes until a small amount of water remains (about 50 to 100 ml).
Step 20, evenly spread the cooked sauerkraut and soup on the meat (half a spoonful to one spoonful with a diameter of 10 cm).
Step 2 1: Boil 3 liters of water in the pot, add minced meat, cover and steam.
Step 22, steam for about 2 hours and take it out.
Step 23: Cover the plate with the appropriate size.
Step 24, reverse buckle.
Step 25: Take out the buckle bowl.