Onion Barbecue
1.
Crush the rock sugar, tie the chives and set aside, cut large slices of ginger, and wrap the red yeast rice with gauze.
2.
Knotted green onions, cut large slices of ginger, crushed rock sugar, and wrapped red yeast rice with gauze.
3.
Cut the pork belly into chunks about 2 cm
4.
Cut the pork belly in a pot under cold water, boil it, skim the froth, and cook for two minutes.
5.
Remove the blanched pork belly to control the moisture.
6.
Put a little cooking oil in the pot and fry the blanched pork belly over low heat.
7.
Fry until the skin is slightly yellowed, set aside the meat, add green onion and ginger to fry.
8.
Fry until the onion and ginger are fragrant, add rock sugar, red yeast rice buns, light soy sauce, dark soy sauce and Huadiao wine.
9.
Add hot water to boil the pork belly over high heat, change to low heat.
10.
Bake for about 20 minutes, add salt, and continue to cook.
11.
Stuffy enough for 1 hour, the soup is almost exhausted, and the pork belly is soft and glutinous, then turn off the heat.
12.
The finished product! The thick oily red sauce is soft and glutinous, and it melts in your mouth.
Tips:
Don’t make too much pork belly. After eating it at one time, the leftover thick juice and shallots are used to make noodles with scallion oil, which is also fragrant.
