A Mouthful of Sauce to Satisfy The Discerning Taste Buds = The Delicious Pork Belly and Bean Paste Roasted Dried Seeds
1.
Wash the pork belly with clean water; cut off the fatty meat between the fat and lean meat
2.
Cut the pork belly into small cubes of equal size [Don't waste the fat soaked pork]
3.
Wash the dried sauce and dice.
4.
Put it into a bowl and set aside.
5.
Blanch the dried seeds with boiling water to remove the purines on them; purines have clear water; soy products contain purines, patients with gout and hyperlipidemia should use it with caution
6.
Prepare ginger, star anise, pepper, dried chili.
7.
First put the fat soaked meat in a pot and use a medium heat to refine it into oil; remove the oil residue and discard [the lard refining step is not shot; too cumbersome], leave the lard in the pot and saute the minced ginger until you smell the scent of ginger Add the sliced pork belly. Stir-fry the pork belly in the pot until the meaty aroma comes out. Stir-fry the pork belly until the fire is just right with a little burnt aroma, until the color changes and the meaty aroma diffuses. To cook pork belly, it is necessary to boil off its own water; if the water reaches a high level, it will be very tired and difficult for everyone to eat.
8.
Add star anise, Chinese pepper, dried chili and stir fry to create a fragrant flavor, and stir-fry in the dried soy sauce.
9.
Add Pixian bean paste; put enough amount ~ best to be able to dye the dried seeds thoroughly. According to the amount of dried seeds and pork belly, decide how much bean paste to put in. You can taste it. If you like it salty, you can add more bean paste.
10.
After adding the bean paste, continue to stir-fry over low heat; until the odor of the bean paste is removed and the oily red is bright and fragrant. You need to make sure that the pork belly and dried bean paste are covered with bean paste. It is completely colored and burnt through.
11.
Don't stir-fry the Douban over high heat. You need to stir-fry the Douban slowly. Stir-fry and fry until fragrant. You don't need to put soy sauce and salt in the Douban because Douban contains a lot of salt! Add a teaspoon of sugar.
12.
Add red and green peppers to decorate at the end. This dish is very appetizing as a accompaniment to each meal in the morning, afternoon and evening. Noodles, porridge, and a small drink are not yet indispensable. The rich sauce penetrates deeply into the pork belly and dried sauce; it is extremely delicious. If you eat it after a few hours, add more flavor. Dad prefers to eat it the next day, and the flavor of the sauce is stronger.
Tips:
1. If the taste penetrates after being left for a few hours, eat it and add more flavor. [It’s best to make it early in the morning and eat it at noon, leaving it for a few hours before it’s moderate]
2. Put it in a small jar after it is done, and the shelf life can be extended. Keep them in the refrigerator for three days in summer and seven days in winter. Serve them with a clean spoon before eating. Dig as much as you eat. Put it in a steamer and heat it up. Eating steamed buns, porridge, and noodles are perfect matches; especially suitable for small bottles, but the gospel of the party with rice~
3. Add Pixian bean paste; put enough amount~ It is best to dye the dried bean paste thoroughly. According to the amount of dried bean paste and pork belly, decide how much bean paste to put in. You can taste it and add more bean paste if you like it salty.
4. To cook pork belly, it must be dried with its own moisture; it will have a better fragrant aroma when it is fried. If the water reaches the limit, it will be very tiring and difficult for people to eat.
5. Blanch the sauce and dry seeds to wash away the purines on it;
Purine has clear water; soy products contain purine, patients with gout and hyperlipidemia should use it with caution.