Food distribution fee:
Pork belly, star anise, green onion, fragrant leaves, ginger slices, white sugar, salt, soy sauce, rice wine, rock sugar, cooking oil
Preparation steps:
First cut the pork belly into cubes (the recommended size is about 2.5 cm or so should not be too small) boil in a pot of water under cold water, then cook the meat pieces for 5 minutes (remove the blood water) and fish out, control the dry water and set aside.
Use a wok to pour a little oil to add two to three star anise, pour in an appropriate amount of fine granulated sugar sauté sugar color, sugar thoroughly melted, sauté until slightly yellow, down into the meat pieces sautéed, the meat pieces sautéed until the dry water color is transparent, the surface is slightly yellow, and start to oil after pouring the appropriate amount of rice wine, soy sauce stir-fry until the rice wine volatilizes, soy sauce evenly adsorbed on the meat pieces, after the meat is fried evenly, pour boiling water into the pot, water and meat pieces can be leveled, and then put in the shallots, ginger slices, fragrant leaves, rock sugar.
Cover the pot and simmer for 30-40 minutes, after the meat is cooked, pick out the shallots, ginger, star anise, fragrant leaves, put a little salt (salt can be added or not, because the soy sauce itself also has a salty taste, depending on your own taste), and then use the high heat to collect the juice, the soup can be cleaned up and out of the pot.
Tips:
When collecting the juice, you can fish out the excess oil by the way, this oil is very fragrant, but it can be used for stir-frying and other uses.
When using water to remove blood water, be sure to cool the underwater pot, use boiling water when stewing, master this essential, the burned meat will be very fragrant, otherwise, the taste and taste are not good.