The method of cooking meat with dried vegetables is 1 and soaked with dried vegetables 1 hour.
2. Wash and dry the water by hand.
3. Wash the good pork belly and cut it into two centimeters square pieces.
4. Boil the water and put it in the pot until it changes color.
5. Add about 30 grams of rock sugar and a little water to the wok.
6. Cook over low heat until the rock sugar is completely dissolved.
7. There are big bubbles at first, which gradually turn into fine bubbles. When the color gradually turns light brown, it becomes sugar.
8. Pour the pork belly quickly.
9. Stir fry until the color is even.
10, add one or two star anises, onions, ginger slices and dried peppers.
1 1. Continue to stir-fry until the grease starts to oil, cook a proper amount of yellow wine, add a few drops of balsamic vinegar, and stir-fry evenly with light soy sauce.
12, add dried vegetables and onion leaves, stir-fry evenly, and add a small amount of boiling water if it is too dry.
13, stir well, put in a large bowl, and cover with tin foil.
14, steaming in a steamer for more than 1.5 hours until the meat is soft, waxy and crisp.
skill
1, pork belly can also be fried directly with sugar without scalding, as you like.
2, because the pork belly itself is oily, so I didn't use oil to fry, but used the sugar color of water to reduce the greasy feeling.
When frying sugar, it is better to break the rock sugar into small particles, which is easier to operate. No more water, try not to turn over, keep cooking on low heat until fine bubbles are produced, and the color will become darker. Pay attention to this step, just when it is light brown, so as to avoid the bitter taste of fried paste.
When cooking, be careful not to fry the dried vegetables too dry, but don't add too much water. After steaming, a small amount of soup will be produced, which will make the steamed meat more fragrant.
5. The longer the steaming time, the more delicious it is, and the more fragrant it will be if it is steamed for more than half an hour the next day.