Pork belly with skin, ribs

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Stew meat, taste

catalogue

1 material

2 practice

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material

dosage

Pork belly with skin 2 Jin

Sparerib 2 Jin

A pot of semi-hot water (used for scalding and stewing twice respectively)

Take out the green part of the onion from the onion section.

Garlic half head

One or two slices of ginger.

Cinnamon is like a little finger.

An fennel

Self-made two pieces of original tangerine peel the size of a one-dollar coin.

Half a piece of soy sauce tofu

A tablespoon of sweet noodle sauce

6 tablespoons soy sauce

Half a tablespoon of soy sauce

A tablespoon of sugar

Two tablespoons of cooking oil (according to personal taste)

launch

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1. Wash two kinds of meat. Cut pork belly and ribs into pieces you like.

2. Half a pot of water is boiled, and the meat is cooked in two or three batches. Fortunately, the water just passed through the meat. Do not cover it. Stir the meat until the water boils again. When the water boils again, take it out, rinse it with cold water while it is hot, and rinse the sticky bloody bone stubble and drain it for later use.

3. Put the oil and sugar into a clean pot, gently stir until 80% of the hot sugar is half dissolved, pour in the meat, pour in the soy sauce, stir-fry until the meat is evenly colored, and pour in the white wine.

Let's mix the juice while the water is boiling. Take a small bowl, pour bean curd and sweet noodle sauce respectively, add a little water, mix well, pour into the pot, add onion, ginger, garlic, aniseed, cinnamon and dried tangerine peel, mix well, arrange the meat to submerge it as much as possible, cover it, and stew it over medium heat until it boils again, so that the soup keeps a small boil but does not come out of the pot, and turn the noodles every 15 minutes. When you can easily pierce the meat with chopsticks, it means that the heat is enough.

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