condiments

pork belly

400 grams

Vermicelli (made of soybean or sweet potato starch)

100g

condiments

oil

Proper amount

salt

Proper amount

dark soy sauce

Proper amount

crystal sugar

Proper amount

Eight angles

1

Chinese hard liquor

Proper amount

verdant

Proper amount

energy

Proper amount

step

1. Prepare raw materials

2. Cut the pork belly into pieces, wash it with clear water, and soak the vermicelli in cold water.

3. put a little oil in the iron pot, just a little oil, and add pork belly.

4. Stir fry slowly with low heat

You can see that there is a little more oil in the pot, that is, the fat of the pork belly itself is dissolved, which can reduce the greasy feeling.

6. When most of the fat oil comes out and the meat turns slightly yellow, pour the oil out of the pot and add a spoonful of white wine.

7. Add soy sauce, stir-fry and color

8. Add half a pot of hot water

9. Add minced onion and ginger, and add one star anise.

10. Bring the fire to the boil and simmer it gently.

1 1. Add some rock sugar to taste.

12. When the meat is stewed until it is half cooked.

13. Add a little salt to taste.

14. Put the soaked vermicelli in.

15. simmer slowly.

16. When the meat is cooked and rotten, the vermicelli is transparent, and the soup is tightened, it can be cooked.

skill

1. Bought pork belly can only be used for cooking after it is cleaned.

2. vermicelli must not be scalded with boiling water, only soaked in cold water, so that the stewed vermicelli is not sticky even if it is cold. It is best to use pure mung bean vermicelli, which has good taste, more toughness and is not easy to break.

3. Remove the fat of pork belly with a small torch, and the braised pork is not greasy. Adding white wine can remove fishy smell and refresh you.

4. The water added to the meat must be hot water, which expands with heat and contracts with cold, otherwise the meat will be hard. Adding a little rock sugar will not only make the taste softer, but also make the color look good.