(1) Remove impurities from the pork belly, trim it into a square, put this side of the pork skin on the water or bake it on the barbecue oven until the skin bubbles and browns, then soak it in cold water, take it out, and scrape the blackened part.
(2) After the roasted and scraped pork belly is washed with clear water, put it into a casserole or electric slow cooker with the skin facing upwards, add beer until the meat has just passed (generally, one can 12 ounce of beer is enough), then add soy sauce, rock sugar and whole onion ginger, and stew it with warm fire (high-grade slow cooker) until it is completely rotten.
3 After the meat is stewed in a slow pot, there is a lot of soup. You can put the meat in a wok, with the skin facing up, and pour in all the soup (no onion and ginger). Open a big fire, boil it, and pour the soup on the skin with a spoon. The juice is thick and frothy, and the skin is purplish red.
(4) After collecting the juice, take the meat out of the juice, put it in a plate, put it in a refrigerator or freezer, take it out after the meat is cold and firm (but don't freeze the ice), cut it into pieces the size of a button, keep the meat in its original state, put it in a plate with the skin facing up, pour the thick juice on it, and heat it in a microwave oven before serving.
It should be noted that: do not put salt and water; The amount of soy sauce and rock sugar depends on everyone's taste; The high-grade electric slow cooker needs to be stewed for 4-5 hours (counting from the time when cold beer is poured in), which is safer than using casserole and needs no supervision and care.
Pork belly1000g, a bottle of beer (600ml), and ten mushrooms.
Seasoning:
Ginger, garlic, onion, cinnamon, star anise, 2 tablespoons of salt, 3 tablespoons of sugar, a few peppers and a little pepper.
method of work
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1. Cut the pork belly, stir-fry it in a pan, stir-fry the oil, and put it on a plate for later use.
2. Put the oil in the pot and stir-fry the sugar.
3. Stir-fry the meat in medium heat. After the meat is completely colored, add pepper, garlic, ginger, star anise and cinnamon. The heat can be a little bigger and fragrant.
4. After the fragrance bursts, pour in the beer and stew over high fire.
5. After the beer is slightly boiled, add the soaked mushrooms. At this time, the mushrooms are put in to absorb the floating oil, so that the meat is not greasy, and after the mushrooms absorb the oil, the taste is more delicious. Cover the pot and simmer for half an hour.
6. When the wine is fast-drying, the meat is cooked. At this time, put 2 spoonfuls of salt, because salt will produce chemical reaction at high temperature for a long time, which is harmful to human body. So put the salt later.
7. Sprinkle chopped green onion and turn off the heat. Take out the pot and install the dish.
Pork belly in cold water and boil until the pot boils. 2. Remove the meat for later use.
3. Pour oil into the pot, add a few peppers and aniseed and saute. 4. Stir-fry all the meat.
5. Add a part of onion, ginger and garlic and pour in the old extraction color. 6, pour a can of beer, cover the pot and stew 10 minutes.
7. Pour all the meat in the pot into the pressure cooker liner, and add the remaining onion, ginger, garlic, dried red pepper, orange peel, cinnamon and fragrant leaves.
8. Put pepper, aniseed and fennel into the seasoning box. Put the lid on and put the seasoning box under the meat.
9. Add the right amount of salt. 10, stew the meat with an electric pressure cooker.
1 1, quail eggs in cold water, cook over medium heat, and add a little salt during cooking. 12, peel the boiled quail eggs.
13, pour the cooked meat back into the wok and put the quail eggs in.
14, pour in a proper amount of braise in soy sauce to improve color, and stew until the soup is slightly thick.