1. Prepare materials. After buying the meat, soak it in water for half an hour to let out blood.
2. Cut the pork belly into 2cm pieces, slice the ginger, and cut the green onions and shallots into chopped green onions.
3. Put the meat in the non-stick pan directly. Stir out the oil on low heat. You can drip a few drops of oil on the bottom of the pan. This step is to stir out the fat in the meat so that it is not greasy to eat.
4. When the pork belly is slightly oily, add sliced ginger and green onions and stir fry to create a flavor.
5. Add rice wine, two tablespoons of light soy sauce, one tablespoon of dark soy sauce, rock sugar, and then heat the water, be sure to surpass the ingredients. Bring the fire to a small and medium heat for about forty-five minutes. The ratio of soy sauce and soy sauce rock candy is added according to personal taste.
6. The meat is mature and the juice is collected over the fire.
7. When out of the pot, sprinkle the green onions, and serve, fat but not greasy, the Q bombs are chewy, tempting, let's eat.
Tips:The light soy sauce and old soy sauce that I bought now are salty, so no salt is added, and those with heavy flavors can add them appropriately. The secret to making braised pork fat but not greasy is to stir the meat out of oil in the pot. This step is very important and cannot be omitted.
