Ingredients: 1 kg of pork belly, 2 large onions, 10 cloves of garlic, 300 g of light soy sauce, 360 g of rice wine, 240 g of sugar, 105 g of miso, 45 g of oyster sauce, 50 g of dark soy sauce, 1000 ml of water.
method:
1, pork belly put water and put a teaspoon ginger powder, soaked for 2-3 hours after washing dry water, the tip of the knife to the pork skin and meat poke holes, both sides to poke;
2, the meat is high and the excess part should be sliced, to be averaged, so that the sub-roll up will not be uneven, the thickness of the meat is controlled at about 3cm, play the butcher knot, if not, then directly tied up will not be scattered;
3, garlic pat flat peeled; onion a 4 pieces; in the hot pot under the oil, pork belly rolls put in the frying until the surface is golden brown, to put the oil color to fry beautifully, both sides also have to fry, fry for less than 10 minutes, only need the skin has a little bit of burnt can be;
4, put the pork belly roll into it, then add garlic cloves and onions, add soy sauce, rice wine, sugar, flavor drizzle, oyster sauce, soy sauce, water, boil over medium heat, turn the minimum lid lid and simmer for 3 hours, during which time open and flip;
5, boiling egg: boiling water in the pot put 1 tablespoon of white vinegar, eggs slowly put along the side of the pot, afraid of bursting, take the soup spoon to put the egg into the water, will not burst the fire to cook for 7 minutes, cook immediately fish out the ice water bubbles for 10 minutes, completely cool the shell into the large container;
6, 3 hours after turn off the heat and let cool, with a colander to separate the onion garlic and other soup residue, the soup into the large container of sugar heart egg, wait for complete cooling, cover the lid and put the refrigerator, soak for 2 nights, during which take it out and flip it;
After 7 or 2 days, it is already very flavorful, pork belly rolls cut off the cotton thread slices, hot spring eggs open in half, soup noodles are cooked, put the meat and eggs into it and you can eat it, no need to heat, this taste is really good.
After a long time of cooking, the alcohol volatilization will not have a wine taste, the soup should be completely soaked pork belly, and the remaining soup should not be thrown away! Keep it (cryopreservation is also fine), or cook any teriyaki dish, and cook it over high heat.