1. Wash the three-layer pork belly with skin and clean the hair on the skin. First cut the meat into 2cm strips.
2. Cut into large pieces of meat.
3. Heat a pan, put a little base oil in the pan to heat, add ginger slices and fry until fragrant, pour in the meat and stir fry.
4. Start to fry the meat with high fire. When the oil in the meat is fried, change the fire to low. Fry until the meat is slightly charred, with golden brown on both sides, and the meat is firm, and the meat is ready.
5. Put the fried meat in a colander and drain the water.
6. Add a little water to the pot, pour rock sugar, and add a little oil
7. Stir continuously clockwise, boil on high heat until caramel color, add 1/2 scoop of boiling water, and stir evenly.
8. Pour the boiled sugar into a bowl and set aside.
9. Put a little base oil in the pot, add the shallots and bay leaves, stir fragrant on low heat, add oyster sauce, light soy sauce, and old soy sauce until fragrant.
10. Pour the beer.
11. Turn on high heat and pour the boiled sugar into the pot.
12. Add the fried pieces of meat, the soup is just over the meat.
13. After the high heat is boiled, turn to low heat, add salt and pepper, close the lid, and simmer slowly over low heat.
14. After about an hour and a half, the soup has dried up, drizzle a little oil, and serve.
15. Soft waxy and delicious, fat but not greasy.
Tips:1. There is no need to blanch the meat when frying. If the meat is blanched, the surface of the meat will be solidified, and the white oil inside cannot be fried out, so just wash the meat. The meat will be more fragrant when fried with oil. You can fry out the white oil in the meat, so that the meat will not taste greasy.
2. If it is a banquet, put the hot rapeseed on the side of the plate after the meat is served, and sprinkle a little chopped green onion to embellish it will be more beautiful.
3. It is best to use Huadiao wine (a bowl) for roasting meat. I don't have Huadiao wine in our house, so I use beer instead.
