Ingredients: pork belly, about 62 taels per catty, dried vegetables 1 bag.

Other ingredients: onion, ginger, star anise, salt, rock sugar, cooking wine, soy sauce, water starch.

method of work

1, dried vegetables are washed first and soaked for 2-3 hours;

2. Wash the pork belly, then put it in the pot with cold water together with the onion, ginger and cooking wine. After the water boils, remove the floating foam and cook for another 30-40 minutes.

3. Pick up the cooked meat, wipe dry the water while it is hot, and then apply soy sauce, and fully wipe it evenly;

4. Fry the meat with soy sauce in the oil pan. Please pay attention to it, and be sure to add the lid ~ The "beep" sound is very drinkable! ! ! If you are timid, please think carefully before deciding whether to cook this dish.

5, directly cool the fried meat ~ I put it in the freezer;

6. Cut the dried vegetables into pieces and squeeze out the water;

7. Pour out all the oil in the oil pan, directly put the dried vegetables in and stir-fry, and serve them out.

8. Put the oil in the pot, put the onion, ginger and star anise into the pot and saute until fragrant, then add the fried dried vegetables, then pour a little wine, two spoonfuls of soy sauce, add a little salt, and then add half a bowl of water, and cook until the juice gradually dries out and the fire is removed.

9. Evenly cut the cooled meat into pieces with a thickness of about 5 mm, put them in a big bowl with the skin down, then pour the dried vegetables into the big bowl together with the juice, bury 7-8 crystal sugar, and steam them in a cage for 2 hours.

10, after steaming, pour the soup into the pot, pour the bowl upside down into the plate, boil the juice in the pot, add a little water starch, boil it again, and pour it on the braised meat.

material

2 tbsps of oil, 4 tbsps of soy sauce, star anise 1 grain, pork belly 1 catty and a half, dried plum 1 cup (chopped), a little onion and ginger, and sugar and wine 1 tbsp.

method of work

1, pork belly with water, onion, ginger and star anise for 40 minutes, take out and dry the skin, and soak in soy sauce for 10 minute.

2. After heating the oil, put down the pork belly (with the skin facing down) and fry the yellow skin. After taking it out, soak it in cold water for about 10 minutes until the skin bubbles and softens. Take it out and cut it into half-centimeter-thick pieces and discharge it into a steaming bowl.

3. Rinse dried prunes with water, remove them, and squeeze out the water.

4. Heat 2 tablespoons of oil, put down the dried plums and stir-fry until fragrant, add the remaining soy sauce, sugar, wine and cooking broth 1 cup, pour them all on the pork belly, and steam them on the pot for more than one and a half hours until the meat is rotten enough.

5, secrete the soup, buckle the meat to the plate, thicken the soup and then forest it on the meat.

Tips

Pork belly should be fat and thin, preferably with three layers.