Accessories: ginger? How much onion? The right amount of sugar? Proper amount of salt? Laodopted mother in moderation? The right amount of octagonal? Right amount of red oil? Proper amount of cooking wine

Pork belly is boiled in cold water with cooking wine for five minutes.

Stir-fry the sugar in the pot with a small torch until it bubbles, and color the cooked pork belly.

Supply lewd pork belly

Find a bowl and put the onions at the bottom.

Prepare aniseed, except ginger, and put the rest in a steaming bowl.

Cut the pork belly into pieces, sprinkle the remaining sugar evenly in the pot with the cut edge, add Laoganma, red oil and salt, and add them to the processed meat.

Put the ginger slices in and marinate for half an hour.

Put the pickled meat skin face down in a seasoning bowl and steam for two hours.

pan

Camel seed meat

Sichuan and Chongqing are similar to braised pork, but the technology is different from braised pork.

Use the best pork belly (6 points fat, 4 points thin) and burn the skin with a fire hook (preferably yellow), which will also remove the fishy smell of the fur and increase the fragrance of the skin, then wash it, brush it with sesame oil, cut it into 4-5 cm square pieces, steam it with seasoning, and stew it in a pot with broth. The meat is fat but not greasy, rotten in the mouth, full of flavor and endless aftertaste.

Jiaozi meat is a must-have dish for New Year holidays and weddings in China, and it is also one of the nine local bowls. Because of its high oil content and high oil temperature, a large empty bowl is usually put on the banquet, and then it is scooped out in a large container and added after eating almost.