Mix the right amount of vinegar + liqueur + sweet noodles into a sauce.
Add octagonal, fragrant leaves, sesame, cinnamon, ginger, and cooking wine to the water and cook them into the pork belly. The cooking time is determined according to the size of the meat. It is usually cooked for 25-30 minutes. After fishing, I immediately used the tool to tie the pig skin into a sieve (I used a fork for eating without tools at home), and I felt the sauce prepared by the heat. The whole piece of meat was evenly touched, and it was allowed to stand for a while. .
Boil the oil in a frying pan until golden foaming, then remove it and put it in the original soup for 2 hours (this time the ice water is soaked, it is found that the original soup is boiled out better), and the pig skin is soaked up. It’s a bubble. The dish used this time is fried, and it is felt that the temperature of the vegetable oil is particularly high and it is easy to blacken. When you fry, you should pay attention to the heat. After soaking, wait for cooling, cut the thin slices, and code the bowl (under the skin). If you are not too troublesome, you can mix the pieces of meat with the sauce and marinate them for a while and then slice them into a bowl. Be sure to pay attention to safety when frying. Don't be splashed by oil. For safety, I am covered with a lid. PS: If a friend who has an oven at home can use the oven to make crispy skin first, this can avoid the unhealthy scalding when the pigskin is fried, and it can also avoid the bad control of the oil temperature.
The winter vegetables are chopped, the ginger under the oil pan, the dried peppers, the dried peppers are scented, and the winter vegetables are fried together (the peppers are not like the spicy flavor), and finally the remaining sauce + soy sauce is poured into the 1st. Stir-fry and spread on the meat. Because the winter vegetables are relatively salty, I didn't use the old-fashioned color palette this time. Everyone can add or subtract spices according to their tastes.
Steaming in the pot for 40 minutes - 1 hour, I steamed for more than 1 hour, the entrance is instant.
Cover the appropriate size plate on the meat bowl and turn it over quickly. If there is a lot of soup in the bowl, be sure to pour the soup first and then turn the plate, otherwise it will be easy to burn yourself. The soup can also be thickened with a little bit of glutinous powder and then poured.