1. The raw material diagram is shown in the figure.
2. Cut the pork belly into mahjong-sized pieces, rinse them, put a tablespoon of cooking wine, and soak for one hour. Remove and drain.
3. Put the oil in the pan and stir-fry the meat until it is slightly yellow.
4. Add dried chili, grass fruit, star anise, ginger, and stir-fry for a fragrance.
5. Add two tablespoons of cooking wine, stir fry a few times, add dark soy sauce, light soy sauce, and stir well.
6. Put in boiling water, submerge the meat, transfer to a casserole and simmer for two hours, add salt.
7. Simmer until the crispy pork belly, put rock sugar on high heat to collect the juice, shake the pot, don't turn it.
8. It's good until the soup is evenly coated on the meat! Add some MSG to enhance the flavor.
Tips:This pork belly is not blanched, but replaced with a soaking method, which can better retain the meat's fragrance. But maybe the kitchen is too clean. In fact, it can be blanched. See what you like.
In addition, the process of frying sugar is changed. Rock sugar is used when the final juice is collected. It will enhance the color, enhance the fragrance and brighten. If you are not used to so much sugar, you can reduce it.
Be sure to use a wok-casserole-wok, because only using a wok will not have a crispy feeling. Use a casserole for the juice, and the juice is not good. It doesn't have that strong sticky color.
