Pork belly with skin 1 about 500g Shaoxing yellow wine 400ml soy sauce 2 tablespoons ginger 1 onion 2 root rock sugar 50g.

Exercise:

1, boil a pot of boiling water in the pot. After boiling for 10 minutes, put the pork into the bleeding foam, take it out and let it cool. After it is not scalded, cut it into 5 cm square blocks.

2. Peel and wash the ginger, slice it, obliquely cut the onion, cut the onion into sections, and then knot it.

3. Put a small bamboo rack in the casserole, then spread ginger slices and onion slices on it, and then put the cut meat slices on the onion ginger slices with the skin facing down (I don't have a small bamboo rack at home, so I use an iron rack instead, so let's adjust measures to local conditions! The purpose of placing a small bamboo stand is to prevent the skin from sticking to the casserole. It is best to use a lower frame when choosing, and it is best to soak the meat after pouring yellow wine. )