The recipe is from my grandfather. From snacks to big tastes, don't be too delicious! I missed my hometown and so I remembered the practice with my grandparents facetime. One success! So come and share with your new chef!
Pork belly cut into pieces, ginger, garlic cloves prepared. Don't have too much ginger, or you will have a spicy taste. I don't need green onions. I cut the green onions and then fried other dishes...
Pork belly cold water pot, wait for the water to open to the floating foam, remove and rinse. At the same time, the small hot pot of cold oil, add sugar, until the white sugar melts and foams, put the streaky stir fry, want to eat spicy here to put dried chili.
Pork belly has been exploding in the pot, so I didn't take pictures. Partners should wear apron and wear gloves, bravely stir fry, wait until the pork belly is evenly colored, heat the water, pepper, ginger, garlic, wine, sauce, tofu, and lose vinegar. The amount of water is flush with the ingredients.
Now calm down, do not cover the lid of the fire to boil the juice, after the water is less than half, turn to the small fire cover pot slowly stew. Some people say that it takes half an hour, and it will take a long time for you to find out that the meat in the pot is red and sticky, fat and not greasy, and the pony wants to eat. Try it, add the difference, and compare it slightly.
Many people don't read the notes, so I wrote here. 1, fried sugar color less oil; 2, add hot water! ! 3, the color is not good, then give up the fried sugar color, hot pot cold oil directly fried pork belly, add a little bit of old-fashioned color in the cooking step, put a proper amount of sugar to taste, want to eat spicy first put the pepper and saute and then put the meat.
1, fried sugar color less oil; 2, add hot water! ! 3, the color is not good, then give up the frying sugar color, hot pot cold oil directly fried pork belly, add a little bit of old-fashioned color in the cooking step, put a proper amount of sugar to taste.