1. Cut the meat into neat cubes and place in a pot under cold water. After the water is boiled, cook for 15 minutes to set.
2. After removing it, let it cool for a while, cut the whole piece of meat from the skin surface and cut it into nine squares, but be careful not to cut it off.
3. Start the pan with less oil, melt the icy sugar, put the whole piece of meat in the pan after foaming and thick, and stick caramel on both sides.
4. Put five spoons of light soy sauce, two spoons of dark soy sauce, half a bowl of southern milk, turn over the whole piece of meat, soak up the flavor on both sides, and put all the other seasonings in the pot.
5. Add Huadiao wine and half a bottle of beer. After the high heat is boiled, change to low heat and simmer for two hours, during which time the meat must be turned over twice.
6. After two hours, remove the lid, pick up all the condiments, put the skin side up, and then collect the sauce over high heat.
7. Carefully shovel the whole piece of meat onto the plate with a flat spatula, and finally pour the thick sauce on the meat, and a coveted red and bright old wine roasted meat with a rich aroma and coveted flavor is displayed before your eyes.
8. Show me a few photos I made before.
9. Show me a few photos I made before.
Tips:The biggest difference between this old wine and stewed pork is that it only uses wine instead of boiling water. Don't put too many seasonings. It is easy to lose the flavor. Pay attention to the amount. The original flavor is still a combination of meaty, wine and fermented bean curd. taste. The cooked meat is soft, rotten, salty and sweet, and it is very suitable for the elderly and children to eat.
