material

Pork belly1600g; Cooking wine160g; 90g； rock sugar; Appropriate amount of water; One onion; 8 slices of ginger; 8 slices of hawthorn (sliced); 8 red dates; Aniseed 1 piece; Zanthoxylum bungeanum 16 capsules; 80g； soy sauce; Soy sauce 1 spoon

method of work

Pork belly is cut into 8 cm square pieces.

Put the meat into the boiled water with the skin facing down. At this time, be sure to turn off the fire and let the meat stand in the boiled water for 5-8 minutes. (After standing for enough time, the meat will float, and it will be fine.)

Take out the meat, rinse it with cold water, drain the water, and then fry it in oil. This is done to get rid of some of the fat in the fat, so it is not too greasy to eat.

Tie the fried meat into a cross, either with bamboo leaves wrapped in zongzi or with cotton rope! !

Take a small pot, add 80g water to 90g rock sugar, slowly boil it into brown sugar juice with medium and small fire (be careful not to get over the fire, otherwise it will be bitter), and then add 40g boiling water to dilute it evenly.

Put the onion segments, ginger slices, red dates, hawthorn, aniseed and pepper evenly at the bottom of the casserole, put the skin of the meat pieces up on the seasoning, and then add soy sauce, soy sauce, sugar juice and cooking wine; Then add water (cold water) until it does not reach two-thirds of the height of the meat. Bring the fire to a boil, then simmer for 30 minutes.

After simmering for 30 minutes, turn the meat over, with the skin facing down, and simmer for 45 minutes. When the time is up, stew the skin facing up for 50 minutes. Finally, when stewing, pay attention to the evaporation of water in the casserole, and don't burn it dry. Finally, leave some soup at the bottom of the casserole. At this point, gently poke the side of the meat with chopsticks, and then go in with a poke, which means the stew is ready. Turn off the fire and start the pot!