Learn to Make The "pagoda of Pork Belly"
1.
Wash the pork belly you bought.
2.
Put sugar in the wok and heat it up.
3.
Fry the sugar until browned.
4.
Put the cleaned pork belly into the fried caramel and stir fry.
5.
Fry the second side of pork belly until golden.
6.
Prepare chives, aniseed and ginger (just ran out of ginger at home today).
7.
After cooking, add water, chives and aniseed, ginger, wine, and salt. After boiling for half an hour, turn off the heat for two hours.
8.
After two hours, open the fire and scoop up the chives.
9.
After scooping up the chive aniseed, bring it to a boil until the juice is collected.
10.
The cooked pork belly is bright and bright. It makes people salivate. Then put it in the refrigerator for half an hour.
11.
Take out the frozen pork belly and cut thin slices along the edges, being careful not to cut it.
12.
Re-code the cut long bar back into a square. Put the dried plums on the bottom and steam it in a steamer for two hours.
13.
Take out the steamed pork belly and gently pick it up from the top with pointed chopsticks, so that the whole piece of meat forms a tower shape. In doing this step, it is more laborious, because the technology is not at home. However, it is still a bit like a tower.
Tips:
postscript:
This dish is actually dried pork with dried plums, but the shape is very special.
It can also be done with this step: braised pork knuckle, braised beef, braised pork and so on.
