Rice wine150g

Onion amount

Proper amount of water

Garlic right amount

Shaoxing wine is moderate.

50g soy sauce at the bottom of soybean oil vat.

The practice of pork belly deduction

1 Slice the pork belly into strips with a thickness of about 1~ 1.5cm (the amount demonstrated here is four pork belly strips) and a thickness of about 1~ 1.5cm (the amount demonstrated here is four pork belly strips).

2 Use a non-stick pan. After frying, you don't need a hot pot. Just put the meat in and fry it, because the pork belly itself is rich in oil and does not need to be refueled. Pan-fry both sides until golden brown, and pork belly is fragrant.

3 Add rice wine (150g), water (just soak the ingredients), garlic and onion, first add 25g pure soy sauce, then add 25g light soy sauce.

4. Cover the pot, turn to low heat and let him continue to cook for about 40 minutes ~ 1 hour, so that his sauce will be less and the taste will be more delicious.

5 Open the lid, add a little Shaoxing wine (about 2 tablespoons) and cook for about 1.5 minutes. Cut into small pieces and serve.