1. Prepare ingredients: Pork belly with skin: 1000g, wash the pork belly, cut into 12cm cubes, and soak in cool water for at least half an hour.
2. Ingredients: cloves, white root, cardamom, licorice, yamana, galangal, fragrant leaves, cinnamon, star anise, cloves, cumin, sand kernels, peppercorns: to taste, if you do not prepare so much of the above ingredients, at least star anise, fragrant leaves, cinnamon, peppercorns.
3. Stew ingredients: green onion: appropriate amount, ginger: appropriate amount, rock sugar: appropriate amount, salt: appropriate amount, cooking wine: appropriate amount, soy sauce: appropriate amount, noodle sauce: appropriate amount, curd milk: appropriate amount.
4. Blanch the soaked pork belly in water. Blanch the pan under the water and remove the meat when it turns white. Rinse the blood foam stuck to the meat with warm water and set aside.
5. Spread the skin evenly with soy sauce and fry the skin in a frying pan. The fire should not be too big, pay attention to safety, and prevent oil splashing.
6. Sauté the sugar color. Pour oil and rock sugar into a pan and sauté over low heat. As the temperature rises, the rock sugar slowly melts. Using rock sugar to fry sugar color is the trick to the finished product color crystal red.
7. Stir constantly with a spatula and you will notice that the color of the sugar color gradually changes from white to brown at the beginning.
8. Continue to stir, there are small bubbles appearing, at this time it is very close to the needed look, do not lose your mind. When the sugar is brownish red and large bubbles appear, turn off the heat. Pour the sautéed sugar into the meat.
9. Add all the spices (put the spices in the filter compartment, if there is no filter can be wrapped in gauze), green onion, ginger, soy sauce, cooking wine and warm water, the amount of water is just flush with the meat. Soy sauce can choose light soy sauce or braised soy sauce, try not to use old soy sauce, adding old soy sauce will make the finished product too heavy and black. After adding soy sauce, see if the soup is slightly darker than the finished product color you want. Cooking wine plays a role in removing fishiness and freshening, and you can put more.
10. Use a pressure cooker to save time, steam and press for 20 minutes to mature, add salt to the soup after maturity, if you are not in a hurry, the meat is marinated in the soup for half a day, and then fished out. This is the key to getting into the taste.
11. Freeze the marinated cubes in the refrigerator for a while and remove the slices. This way slicing will be more handy.
12. Take a large bowl, the skin of the meat is down, arrange the bowl evenly, and squeeze the side of the bowl with green onion, ginger slices and shiitake mushrooms.
13. Roll a piece of curd beforehand, add sweet noodle sauce and sugar and stir well, pour evenly on top of the meat, steam in a steamer and steam for 30 minutes.
14. Set aside the broth oozing from the meat and use it later to draw a sauce. On top of the meat bowl is a plate that is buckled upside down. Press the bowl with your hand and turn it over. Remove the bowl. The button meat was neatly fastened in the dish.
15. Make the sauce. Pour the broth into the pot and add the right amount of sugar. After the soup has come to a boil, pour in the water starch to draw the sauce. Finally drizzle with a little sesame oil and turn off the heat. Pour the sauce over the plated meat and you're done.
16. Delicious to burst~
17. It's torturous to take pictures, it's so fragrant. I was able to keep taking so many pictures, and I express my admiration for myself!
18. The house is full of incense, keep the smoked house, no, the stomach is against it.
19. The entrance is soft and sticky, and when you bite down, your mouth is full of incense. I still have a lot of beautiful words to describe this button meat, but I can't say it anymore, you know ha, I went to enjoy.....
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