Production:
1. Wash the pork belly and cut it into 4 cm square pieces for later use.
2. Cut the onion into large sections, slice the ginger and peel the garlic for later use.
3. Seal the bags of aniseed, pepper and cinnamon with gauze.
4. Make a little oil in the pot, add sugar when the oil is cold, and stir-fry slowly with a shovel.
5. When the sugar in the pot turns dark red, cook the soy sauce and add the chopped pork belly.
6. Stir-fry the pork belly until the sugar color is evenly wrapped and slightly oily.
7. Run in warm water of about 6 degrees until the meat has just passed.
8, cooking wine, the fire is open.
9. Reduce the cover and simmer slowly until the streaky pork is ripe.
1. Add salt and a little sugar to taste, and then continue to stew until the pork belly is soft and tasty.
11. Pick up the spice bag. When the soup is red, bright and thick, it can be eaten out of the pot.
tip:
1. stir-frying pork belly in step 6 is to make the finished product more mellow and delicious, which cannot be omitted.
2. Step 7 Warm water is used to stew the meat so that it is not tight. Pay attention to it.
3 and 9 are ripened and seasoned to make the finished product softer, more fragrant and tender.