Food seasoning: pork belly, vermicelli, soy sauce, yellow wine, soy sauce king, onion, ginger slices, salt, monosodium glutamate, galangal, star anise, dried pepper, vegetable oil and old rock sugar. Production process:
The first step is to select 1 piece of fresh pork belly from the market. Don't cut it when you take it home. Put it in the refrigerator for half an hour before cutting. That's not only easy to cut, but also symmetrical in thickness. Cut them into slightly thicker slices.
In addition, the second step is to prepare an appropriate amount of wide powder in advance, soak it in cold water in advance, control the moisture, put it in a bowl for later use, and burn it with pork belly. This is a very primitive practice. After fully absorbing the aroma of fruit juice, the latter one not only tastes softer, but also tastes more fragrant than meat. The taste is beyond words, especially for people who love to eat.
Step 3: Then, put the chopped meat into the pot and put it in cold water. At the same time, add a little rice wine to remove the fishy smell. After the fire boils, skim off the blood foam on the surface, scoop it up, then wash it with cold water 1 time, drain the water, and put it on the plate again for use. Vegetable oil soaked in pork belly is easier to stir-fry, and it can be fat but not fat.
Step 4: Take the pot and burn the oil. After the oil is burned, first pour in 5-8 pieces of old rock sugar, stir-fry over low heat until brown, and then add the small fresh meat cooked in advance. At the same time, add a small amount of light soy sauce, stir-fry until brown, then add a proper amount of star anise, winter shavings, galangal, dried Chili, ginger slices and cinnamon, and stir-fry until fragrant.
Step 5: Then, add a little salt and monosodium glutamate to taste. After the fire boils, cover the pot, immediately change to medium and low heat, and stew for another 20-25 minutes. Before taking out of the pan, pour in the wide powder that has been softened in advance and cook for 10min. Let the juice stand for a while, then sprinkle some onion slices for decoration, and serve. Life version of braised pork is made of wide powder.
Warm reminder: Before soaking the powder, I suggest you clean it with cold water, because its surface is covered with a lot of dust, which can be softened with cold water or boiling water. The former is slower and the latter is faster.