How to braised pork

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  1. Cut off the home-made pickles and store them in the sun, soak a handful in water

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  2. Soak the skin-on pork belly in bleeding water, put the skin-on pork belly, onion, ginger, garlic, cooking wine and cook for 15 minutes, pork belly

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  3. When the pork belly is cooking, make a sauce with a light soy sauce ratio of 1:1, sugar, pepper, star anise, pepper, bay leaves, green onion and ginger.Garlic, rice wine, a small amount of salt, chicken essence, stir evenly

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  4.The cooked meat is placed under the heat Pour into the sauce, cover each side with the sauce, use a fork to pierce the skin, massage the meat, marinate skin side down for about 1 hour

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  5.Put oil in the pot, add the meat in the cold oil, fry the pork skin until golden brown, then fry the other sides slightly, leaving out the lean meat.Frying for too long will easily make the meat age

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  6. Don’t worry if it’s burnt.Just scrape it off and let the meat cool for a while

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  7. Put the pickles in the remaining oil in the pot (Plum vegetables) Look for it, add half of the sauce and stir-fry together until fragrant

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  8.Meat cutting Thin slices, coded well (this makes it easier to put in the bowl)

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  9. Then put it on the steamer In the bowl, code it well

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  10.Cut the meat and put the fried pickles (plum vegetables) in On top of the meat, pour the remaining soup, add onions, ginger and garlic, and steam for 2 hours

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  11.After steaming, use a plate to pull the pork over.The timing is just right.The meat is very soft and melts in your mouth.The pork is not very fat or oily, and the pickles go well with rice

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  12.I ate a lot of meat alone

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  13.It’s nice to have a meal together as a family