1. In a pot under cold water, when the water boils, the blood water is boiled and turn off the heat. Use cold water to quickly cool down, drain the water and set aside...
2. Do not put oil in the hot pan, directly pour in the prepared pork belly, and fry until the oil slowly comes out on the surface and the meat noodles are golden brown. Set aside. The reason for this is that I am afraid of being splashed into a fool...
3. Ginger, rock sugar, green onions, dried chilies, cinnamon, bay leaves. Add various seasonings according to your taste.
4. Reconcile light soy sauce, soy sauce, a little cornstarch, water, and set aside.
5. Stir the garlic, chili, ginger, and ginger until it is fragrant. Pour the ready-to-use pork belly into the pot, stir-fry for a while on medium heat, and then pour in the prepared soy sauce for coloring. Because Xiaozhujia ran out of soy sauce, all he used was light soy sauce, which made the coloring look bad...
6. After finishing the color, add hot water, affirming that hot water must be added. The water level passed the flesh at the end. Bring to a simmer and simmer until the soup is dry. The picture above is half received, because there is no soy sauce, so the coloring is not very good, but it is still ideal after being out of the pot...
7. Pick out the ingredients inside and then out of the pan. This is when I think about it halfway through eating and forget to take pictures haha
Tips:There is a key step for braising. I want to spread it to everyone. It must be slow-boiled for more than 1 hour. In the final analysis, this classic dish with strong affection seems simple, but in fact it focuses on the skill of firing. The heat is not enough and the meat is hard. The fire is over, and the meat is too soft, which seriously affects the best juice collection and presentation
