material

Raw materials: pork belly

Seasoning: fennel seed, star anise, pepper, tsaoko, cinnamon, soy sauce, salt, sugar and oil.

working methods

1, pork belly cut into 1, 5cm thick, 2cm wide and long pieces, wrapped with gauze and tied with thread, leaving a long line.

2, a pot of boiling water, put the meat and ginger slices into the boil, and wait for a layer of white foam to float in the pot. The purpose is to remove fishy smell and oil.

3. Filter out the foam and moisture, and put the meat aside for later use.

4. Put oil in the pot, add sugar and stir fry with a shovel. Be careful not to burn and fry until golden brown.

5. Pour the meat in. Syrup can color meat well.

6, add seasoning, salt, soy sauce (black soy sauce), the right amount of water, put the sand bag in, pay off the line outside the pot.

7. Cover the pot and stew 1 hour, and pay attention to the moisture in the pot. See the line outside? We'll know its function in a moment! All right! Steaming, delicious, fat but not greasy braised pork! The same method can be used to make ribs, beef, pig hands, pig tails and pig ears. . . As soon as the thread is mentioned, the sandbag is taken out, so you don't have to look everywhere.