Mommy Sauce

Mommy Sauce

1. Wash the pork belly and cut into large pieces (about 5cm is good), blanch in boiling water, rinse and put it in a casserole, add aniseed, bay leaves, and ginger, and cook. It is faster to use a pressure cooker, about 20 minutes, and about 1.5 hours for a casserole, do not cook the meat too badly, so as not to be broken in the next process. . .

2. Put three spoons of dark soy sauce in another pot, three spoons of light soy sauce, one tablespoon of dried yellow sauce, two spoons of sugar, and the same amount of broth as the seasoning. Bring to a boil and stir well. Put the cooked meat into a low fire and slurp.

3. During the slurping process, constantly pour the soup on the meat (because it is impossible for all the meat to be immersed in the soup), turn it carefully to prevent it from sticking, and be careful not to break the meat. The whole process takes about 20 minutes to half an hour, until the color of the meat turns into a thick sauce red, the surface is evenly coated with a layer of sauce, and the heat is turned off.

4. At this time, it is ready to be taken out and sliced to eat! But it is still recommended to let it cool before cutting, so that the meat will not be broken, and the sauce will completely solidify on the meat!

5. It can be stored for several days in the refrigerator in the box! It can also be used to make stewed noodles with soy sauce!

Tips:

I probably used less than 3 pounds of meat. If the soup is not salty enough, you can add a little more dry yellow sauce and heavy salt.
Mom said that it would be best to break the watercress in the yellow sauce, but I have already started. . .
When storing, be sure to keep the sauce wrapped in the meat, so that the meat can be sealed in the thick sauce. When everything is open, wow! ! ! You know! ! !