condiments

Pork belly1000g

condiments

Onion ginger

15g

Eight angles

two

Mircia

1 g

Sichuan pepper

2 grams

dill

2 grams

brown sugar

10g

dark soy sauce

30 ml

Dried hawthorn

3 grams

Cooking wine

20 ml

fermented bean curd

1 block

The practice of braised pork

1.

Burn the skin black with a spray gun first.

2.

Then soak the meat in cold water for a while, then take it out and scrape off the black things with a knife and clean it.

3.

Cut pork belly into small pieces

4.

Prepare onion ginger, fragrant leaves, aniseed, pepper and fennel (spices are packed in seasoning boxes)

5.

Prepare a piece of fermented bean curd and mash it.

6.

The cast iron pan burns hot.

7.

Without oil, directly put the cut meat into dry frying until the pork belly is fried and rotten.

8.

Then add brown sugar and continue to stir fry.

9.

Cook cooking wine and stir fry for a while.

10.

Add soy sauce and continue to stir fry.

1 1.

Add the sufu block.

12.

Add onion ginger and seasoning box.

13.

Just add boiling water until the meat is flat.

15.

After the water boils, open the lid and cook 15 minutes.

16.

Cover and stew for about 40 minutes.

17.

When I saw that the soup was almost finished, I added salt, and after a while, the soup was almost out of the pot.

18.