2 tbsp chili sauce, 1 tbsp cooking rice wine, 1 tbsp each onion, ginger and garlic, 1 tbsp sugar, 1/2 tbsp sesame paste, 1 tsp chili powder (use less, Because the hot sauce is already quite spicy), 1 tablespoon sesame, 1 tablespoon sesame oil, 2 tablespoons cold water.

Method

1. Mix all these together and mix evenly. That’s it! ~You can use this sauce to marinate meat, it tastes great~~~!

This type of cooking rice wine I use: Taiwanese rice wine. It’s made in Fujian, and the aroma is very strong~! You can look for it. It is better to marinate meat than ordinary cooking wine:)

2. Marinate the pork belly with the prepared "BBQ sauce". In fact, I like thinner slices~~But The ready-made ones bought in the supermarket are just so thick, and I’m too lazy to slice them myself. I’ll just make do with it :-) Because it’s not a large piece of meat, the marinating time can be shorter. It took me 3 hours. Cover the meat basin with plastic wrap and place in the refrigerator.

3. Take out after marinating. Spread flat onto tin foil on baking sheet. Preheat the oven to 200 degrees, then put it in the oven and bake for 5 minutes.

Ingredients: 1000g pork belly with skin, 2 cans of beer

Ingredients: appropriate amount of rock sugar, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of garlic Appropriate amount of green onions

Preparation: 1. Boil warm water in a pot and blanch the skin-on pork belly until clean.

2. After serving, cut into four squares and set aside. 3. Take another soup pot and add appropriate amount of ginger, garlic and green onion. ?

4. Put the meat into the pot and add appropriate amount of rock sugar. 5. Add beer until it just covers the meat.

6. Add appropriate amount of soy sauce. 7. Bring to a boil over high heat, then reduce to low heat and simmer until the flavor is absorbed.

8. Take the delicious pork belly out of the pot and put it on the steamer.

9. Steam until oily. Sprinkle appropriate amount of chopped green onion to garnish and serve. ?

1 piece of pork belly with skin, 2 tablespoons of Shaoxing rice wine, dark soy sauce, 1 piece of green onion, 1 section of chives, 2 sticks of rock sugar, 50 grams

Method: 1. Boil a pot of boiling water. Boil the pork for 10 minutes until it oozes foam, take it out and let it cool, then cut it into 5cm square pieces without scalding your hands

2. Peel and wash the ginger and slice it, and cut the green onions diagonally. Cut the slices and chives into sections and tie them into knots

3. Place a small bamboo rack in the casserole, then put ginger slices and green onion slices on top, and then place the cut meat pieces skin side down. Onion and ginger slices

4. Pour rock sugar, 200 ml of rice wine, and 1 tablespoon of dark soy sauce into the pot, sprinkle in a few green onion knots; cover the pot, seal the edge of the casserole lid with tin foil, and turn on high heat. Boil for 3 minutes, then turn to the lowest heat and simmer for about 50 minutes

5. Turn off the heat and open the lid, turn the meat over (skin side up), then pour in the remaining 200 ml of rice wine and old rice wine. Smoke, cover, seal the edges, and simmer over low heat for half an hour

6. Put the stewed meat into a tea bowl, and pour the remaining soup in the casserole into the tea bowl containing the meat. Cover and steam over high heat for another 30 minutes.

?

1. Prepare the pork belly (it is better to layer it in three or more layers)

2. Add water to the pot, put the pork in, cook until it is raw and then take it out

3. Dry the surface of the pig skin and apply soy sauce to color it

4. Apply a layer of honey 5. The color of the skin is very beautiful

6. Put the oil in another pot and add oil (not too much). When the oil temperature is 60% or 70% hot, put the meat skin side down into the pot. At this time, the oil in the pot will splash in all directions. It is better to use the pot cover to stop it. Or it is safer to cover the pot directly

7. Fry until the surface of the meat is browned, then remove it

8. Add the meat cooking water just now and continue to cook for 7 or 8 minutes , there are two purposes of doing this, one is to remove greasiness, and the other is to make the skin of the meat finally wrinkled after being steamed

9. Wash the pot, wipe it dry, and scoop a big spoonful of lard into it. Stir-fry over low heat

10. Boil the glutinous rice with water and pour in (the glutinous rice has been soaked for 24 hours in advance)

11. Add an appropriate amount of white sugar (you can omit it and eat it last) You can also sprinkle sugar on the surface at this time)

12. Medium heat, stir-fry evenly 13. Scoop out the fried glutinous rice 14. Prepare the bean paste

15. At this time, add the meat pieces as well When cool, cut into "connected slices", that is, do not cut with the first knife, then cut with the second knife

16. Put the bean paste into the connected slices, put them together and press them flat

17. Place the meat slices skin side down on the bottom of the bowl one by one

18. Place the fried glutinous rice on top and compact it

19. Put it in the steamer, remember to add water To add enough, first use high heat and then medium-low heat, for at least 2 hours

20. Take it out and place it on a plate, sprinkle with sugar and serve