note:
1, bubble, bubble in water, can bubble blood out of capillaries; Adding cooking wine to water can easily absorb meat fiber and remove the fishy smell of meat. Don't soak the meat too much. If you soak it too much, the umami will be gone. It usually takes about 10 minutes.
2, the second blanching, blanching the pork with hot water, blanching, taking out, and washing the blood foam.
3, three times firing, which is the key step of stewing. Be sure to burn slowly 1 hour or more. In fact, in the final analysis, this classic dish full of affection seems simple, but it is actually a kung fu of firing. Uncooked meat is hard. The undercooked meat is too soft and shapeless, which seriously affects the final juice collection and sale.
Steps-
1, all components;
2, clean the pork, cut into pieces, it is best to cut a little bigger, and it is more enjoyable to eat.
3. Add cold water to the pot, add pork, boil to remove floating foam, and remove the meat for later use.
4. Put the oil in the pot and burn it to 50% heat, and saute the chives and ginger slices;
5. Then add pork belly, stir-fry until the surface of the meat changes color, and add water without ingredients;
6. Add Le Jia pork bone soup, add thick soup, soy sauce, cooking wine, star anise, cinnamon and rock sugar, and bring to a boil. When the thick soup treasure is fully melted, the soup will become thicker;
7. Finally, turn to low heat and simmer until the meat is cooked and soft. If the fire continues to burn until the soup thickens, you can turn off the fire. Because of the addition of thick soup treasure, thick sauce is easier to attach to meat, fresh and juicy, and it makes people more appetizing.
8. manufactured goods