It doesn’t taste that good!

1000g pork, 4 slices ginger, 50g chives

Seasoning a: 80g rock sugar, 70ml light soy sauce, 1/4 tsp dark soy sauce, 50ml Huadiao wine, 600ml water

Method: (hotel method: use the oil method, stew first and then steam, less water)

1. First select the meat Choose pork belly with thick, multi-layered and firm skin.

2. Cut the pork into 40mmx40mm cubes and tie them into a cross knot with thick cotton rope, with the tie facing down.

3. Put half a bowl of oil in the pan, turn the meat skin side up, slowly fry the fat over medium-low heat, take out the meat pieces and set aside.

4. Take a large casserole and put a piece of bamboo strips on the bottom of the pot. (This will prevent the meat from burning)

6. Spread the fried meat in the pot.

7. Put 80 grams of rock sugar and 50 grams of water into the wok and cook over low heat until the rock sugar melts.

8. Smoke comes out of the pot and the rock sugar turns dark brown.

10. Add 50ml of light soy sauce, dark soy sauce, syrup water and Huadiao wine into the pot.

11. Inject 600ml of water to 2/3 of the pork, cover and bring to a boil over high heat, then turn to low heat and simmer for about 60 minutes.

12. At about 30 minutes, turn the pork over with the skin side down and continue to simmer. After about 45 minutes, turn it over and simmer until only the bottom of the pot remains.

13. Place the pork in a large bowl, pour in the remaining soup, add the cut red dates, and then pour in 30ml of Huadiao wine.

11. Boil water in the pot, cover the meat and steam over high heat for 60 minutes.

Production experience:

1. Why are bamboo strips added to the bottom of the pot? Because during the long-term stewing process, the parts of the meat that come into contact with the bottom of the pot will be burnt, and it cannot be turned over during cooking like when stir-frying. If there are burnt spots on the meat, it will affect the quality of the pot of meat. This is an experience I did once two months ago. The whole pot of meat was very delicious, but the only drawback was that it had a bit of a burnt taste.

2. This time I used the method of frying the color of the sugar with water. Originally, after the sugar turned brown, I added hot water to dissolve it, but the color of the sugar would splash out of the pot immediately, so I came up with this method. After the sugar color has cooled, add cold water and reheat it to dissolve into syrup water. This makes it safe for newbies.

3. The hotel uses the oil frying method to fry the fat in the meat, making it less greasy. We can use a pan with half a pan of oil to fry the fat, but do not fry the skin.

4. Red dates are less likely to smell when steamed. It is necessary to cut the openings so that the flavor can be easily released during steaming.

5. Wine is a major feature of this dish. The original dish uses Shaoxing wine, but I prefer Huadiao wine because it has a golden color and is sweet and delicious. So this dish is indispensable. The reason why it is put in twice is that the taste of the wine will slowly dissipate during the cooking process. Therefore, a small amount is added during the steaming process to give the meat a light aroma of wine. But not too much, lest the alcohol taste becomes too strong.

6. If you want the meat to be cut squarely and neatly, it is best to blanch the whole piece of meat before cutting it into cubes.