The pork belly is made in the New Year, which is soft and delicious, and the house is fragrant

The Chinese New Year teaches you to do this pork belly, pork belly is made into a handful of meat, the method is simple, not fried or fried, no need to fry the sugar color, only need to know simple cooking skills, will make a dish full of color and flavor, pork belly sauce is fragrant and flavorful, fat but not greasy, soft and rotten into the taste, melt in the mouth, the fragrance is full of fragrance, better than braised pork, eat rotten, and easy to digest. Served on the table, it is also a hard dish for holiday banquets, and the following is to share the method:

【Pork Handle】Ingredients required: 1 and a half catties of pork belly, 30 grams of sweet noodle sauce, appropriate amount of salt, 1 green onion, 1 piece of ginger, 2 large ingredients, 3-4 bay leaves, 1 small piece of cinnamon, 2-3 grams of cumin, 1 grass fruit, 1 tablespoon of braised soy sauce, 3 tablespoons of light soy sauce, 2-3 pieces of rock sugar, 2 tablespoons of cooking wine,

Steps:

1. Heat the pot without oil, heat it until it smokes, and rub the skin of the pork belly back and forth in the pot a few times to make the color of the meat skin burnt yellow, so that the hair follicles of the meat skin and the fishy smell of sweat glands can be removed. Then put it in warm water, scrub off the browned part of the meat with a steel wool ball, and then wash the meat.

2. Cut the pork belly into large slices about 1.5 cm thick.

3. Prepare the seasoning, cut the green onion into sections, cut it in half, and slice the ginger.

4. Put the sliced meat into the container, add the sweet noodle sauce, teriyaki soy sauce, light soy sauce, salt, cooking wine, grasp the seasoning well, so that the surface of each pork belly is coated with sauce, cover and marinate for 2 hours. After marinating, if you are afraid that the pork belly will fall apart when cooking, you can use dried marlian grass to tie the pork belly in two ways, so that the cooked pork belly will not fall apart.

5. Prepare a casserole, first use some green onions and ginger slices to put at the bottom of the casserole, so that it is not easy to paste the bottom of the pot. Put the pork belly skin side up, stack it one by one in the casserole, sandwich some green onions and ginger slices between the pork belly, and pour in the remaining marinated meat broth.

6. Put the seasoning into the cooking box, or put it in a gauze bag, put it in a casserole, put 2-3 rock sugars, add water, the amount of water should not exceed the meat surface, then add 1 tablespoon of cooking wine, bring to a boil over high heat, cover the casserole, change to low heat and simmer.

7. Simmer slowly over low heat, keep it slightly open, simmer for 2-2.5 hours, and when the time is up, serve it on the table.

Tips: It is better to stew this dish in a casserole, it is necessary to simmer slowly over low heat, stew for a longer time, and then stew the fat of the pork belly out, and stew the flavor of the seasoning into the meat, so that the pork belly can be fragrant and flavorful, fat but not greasy, and melt in the mouth. Don't simmer the soup dry, leave some of the soup, the rice tastes very good, if the soup is not enough halfway, heat the water, don't add cold water.