2. Prepare all kinds of spices.
3. Soak the bean strips in hot water (my boiled water) for fifteen minutes, and cut them into sections for later use.
4. Put oil in a hot pot, stir-fry ginger and garlic, and stir-fry bean paste.
5, the meat is in the pot, it is not greasy to eat.
6, almost put the cut bean gluten stick in, add water, the amount of water is subject to the fact that the ingredients have just not lived, and add spices; Crystal sugar, colored with soy sauce, boiled with high fire, simmered with low fire for 15 minutes, drained, seasoned, and served.
dosage
A bowl of pork belly
A handful of fennel
A few fragrant leaves
Sange dried Chili
A handful of cloves
A handful of fennel
A handful of pepper
2 Amomum tsao
A few pieces of onion
A few slices of ginger.
Appropriate amount of bean strips/vermicelli (seasoning is not necessary and can be omitted)
5 ~ 6 pieces of rock sugar
Cooking wine is matched with light soy sauce, dark soy sauce and cooking wine in the ratio of 3: 1:3.
Soy sauce (soy sauce, soy sauce) soy sauce, soy sauce, cooking wine, according to the ratio of 3: 1:3.
Proper amount of salt
(Honey) (Unnecessary seasonings can be omitted)
(Sufu) (Seasoning is not necessary and can be omitted)
working methods
1. Cut the pork belly with skin into mahjong tiles, wash and control the moisture.
2. The main side dish I use is bean gluten stick, which tastes similar to yuba and the soup is delicious. If you feel hard, you can use vermicelli instead.
3. Prepare stew ingredients: star anise, dried pepper, fragrant leaves, tsaoko, clove and fennel.
4. Cut the onion into large pieces and slice the ginger.
5. Put the small seasoning into the iron sand tennis ball.
6. Dry the pork belly until all the water in the meat comes out (this step is equivalent to blanching).
7. Stir-fry until the skin is golden, and take out the pot.
8. Don't wash the pot. Add rock sugar to the remaining oil and stir-fry the soup.
9. Stir-fry the soup with minimum fire, smash the rock sugar with a shovel, and keep stirring.
10. When the rock sugar is completely melted and begins to bubble, pour the previously fried meat back into the pan and stir fry (don't stir fry the sugar too much, otherwise it will taste bitter, and don't wait until the sugar is boiled before frying).
1 1. Add cooking wine and soy sauce (soy sauce, light soy sauce, cooking wine, according to the ratio of 3: 1:3).
12. Add boiling water until all the meat overflows (cold water is not allowed). Braised pork can only be added with water at a time, and more can be added.
13. Add onion and ginger slices.
14. Add various stews.
15. When the fire turns, a lot of blood foam will be boiled, so try to fish as much as possible and move quickly. Then turn to low heat, cover and simmer for about an hour.
16. Add salt to taste after cooking for an hour (don't add too much, because it will become salty when the soup is collected later). At this time, add the cut bean gluten strips or the whole vermicelli.
17. stew for about an hour and a half, turn to the highest fire and collect the juice. Before turning to a big fire, pour a spoonful of honey to make the meat more bright and beautiful ~ If you add another spoonful of red fermented bean curd, the color will be redder ~ When collecting the juice, stir fry with a shovel to make the meat even in color and move quickly, because it is easy to stick to the pot because of sugar.
18. When you finally see the meat turn beautiful red, turn off the fire and take it out of the pot. You're finished ~ ~ ~
19. bibimbap, not too delicious, really eating a bowl and watching the pot hahahaha!