Jar meat preparation

Jar meat preparation

Ingredients: pork belly with pork belly 500 g.

Spices: star anise 2 g, cinnamon peel 2 g, tangerine peel 1 g, fragrant leaves 1 g, cloves 1 g,

Ingredients: peanut oil 30 g, rice wine 50 g, soy sauce 40 g, rock sugar 15 g, green onion 10 g, ginger slices 5 g, refined salt 2 g.

Preparation steps:

1: Put 500g of pork belly with skin, wash it and set aside.

2, put the clean pork belly into a dry pot that is heated in advance, rub the pork skin noodles, rub and blanch until the skin is burnt, the purpose of this step is to remove the remaining hair roots. It is also a method of removing the smell of pigs. After baking, soak in warm water and clean it with a knife or wire ball and set aside.

3: Cut the cleaned pork belly into pieces of meat about 2 cm square and set aside.

4: Blanch the cut meat in a pot of boiling water for 5 minutes, remove and set aside.

5: Add 30 grams of vegetable oil to the wok, add 10 grams of green onion, 5 grams of ginger slices, 2 grams of star anise, 2 grams of cinnamon, 1 gram of fragrant leaves, 1 gram of tangerine peel, 1 gram of cloves, stir-fry the aroma and cook into 40 grams of soy sauce, 50 grams of rice wine, boil to bring out the aroma, pour into the jar or casserole.

Put a bamboo grate in the jar or casserole in advance, then put the other remaining ingredients into the altar, and then process the meat pieces, the skin of the meat is facing up, arrange it in turn, then add 500 grams of broth or water, cover the lid, simmer over medium heat and simmer for more than 2 hours.