pork belly

eight angles

White cardamom

Dried shrimp

myrcia

Cinnamon xiangke food

lilac

dried orange peel

Shajiang

Garlic rice

Food with chives

Dry sand worm

cooking wine

Sugar-eating food

salt

Monosodium glutamate phase grams of food

soy

White vinegar phase grams of food.

oyster sauce

chicken essence

The practice of braised pork with spiced sauce

Illustration of braised pork with spiced sauce 1 1. Wash and depilate pork belly, put it in cold water and cook it in medium. Remember to cook the skin face down and use chopsticks to penetrate it easily.

Illustration of the practice of spiced pork deduction 22. Pick up a bamboo stick and make a small hole in the skin, sprinkle some salt with vinegar and evenly spread it on the skin, put oil in the pot with two chopsticks at the bottom, put the meat into the pot with cold oil, fry the skin with slow fire and get some small bubbles, then increase the fire and fry it golden. Pick it up and let it soak in warm water for 30 minutes, then pick it up and change it into a big knife. Shrimp and worm are swollen with warm water for use.

Illustration of the method of braised pork with spiced sauce 33. Stir-fry the spices in a small amount of water for 10 min. Beat them out and put them in the sliced meat bubble for 10 min. After that, take out the meat slices and put them in the chopped onion with ginger and garlic for knotting and seasoning. Then pour in a proper amount of spice juice for 30 min. Adjust the taste to slightly sweet or your favorite taste.

Illustration of the method of braised pork with spiced sauce 44. Put the meat [slices of skin down evenly and neatly, put shrimp, sand worms on it, and then pour the original juice. Put the steamed dragon cover on it and steam it for one hour, then take it out and pour it into another bowl. It is better to steam it for a long time.