The most classic practice of pork belly is braised. It is not delicious to watch other people burn braised pork. In the mother-in-law, the braised meat is not greasy, and it is not colored with soy sauce, and it is not boiled. Not complicated, but it is definitely in line with our ordinary family.
The pork belly is cut into pieces, I cut it relatively thick after all, and it tastes better.
Add water to the pot, cold water to the pork belly, and knead the pot.
Heat the wok and pour the pork belly out of the pan without oil.
When the surface of the pork belly is browned, the oil is precipitated and ready for use.
Put the oil out of the pot, add sugar, and stir fry the sugar.
Put the pork belly in the pan and stir fry. The frying time is a little longer, and the color of the pork belly will look better and better.
Pour the beer in, the amount and the pork belly are equal.
Put ginger slices, dried chilies, and scallions into the lid, cover them, turn them over and cook over low heat, then cook over low heat. When the soup is getting rich, add salt and continue to cover and cook.
The soup is a little bit too small. Pick up the slag and throw it away. Turn it to a thick fire and fill it.
Coloring with caramel and adding beer is a malt. It is colored with soy sauce and water is roasted. Each has its own taste, depending on the individual. Beer is a foreign product, and caramel and soy sauce are the taste of the ancestors.
The most important thing is that the sugar candy is well mastered. The beer itself has the function of enzymes to drive the fiber of the meat to burn quickly, so don't worry about the long time. The same reason can be used to burn beef and chicken wings.