Production method:
1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.
2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.
note:
1, Jinhua "Liangtouwu" black pig is the best choice for pork.
2. Onion100g, of which 50g is tied with onion.
Flavor characteristics:
Thin skin and tender meat, bright red color, rich juice and mellow taste, crisp shape but not broken, fragrant and glutinous at the entrance, which is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.
Menu 2
Ingredients: pork belly 600g, 2 star anise, coriander 1.
Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, rock sugar 1 spoon.
Exercise:
1. Pork belly is cut into four squares, blanched first, then smeared with soy sauce, fried in hot oil and colored, then taken out and drenched with cold water immediately.
2. Put the meat into the pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.
3. When the soup is slightly dry, sprinkle with coriander powder, then turn off the fire and take it out.
note:
1, burning meat with wine instead of water can not only remove fishy smell, but also make the meat tender; The purpose of frying and burning is to get rid of greasy thoroughly.
2. Pork belly is thin but not firewood, fat but not greasy, and the part of the meat layer that does not fall off is better.