Production steps
1. Ingredients used: star anise, cinnamon, Amomum tsaoko, ginger, Amomum villosum, nutmeg, angelica dahurica and ginger. According to your own taste, season the prepared pork belly stuffing with onion, ginger, garlic and pepper. 2. Meat and meat practice: select thin, seven-fat and three-fat pork belly, cut the pork belly into large pieces, put it in a boiling pot, and blanch it to remove blood bubbles. 3. After the blanched pork belly is cooled, it is cut into pieces 10 cm long and 5 mm thick with a knife. 4. drain the casserole and enlarge the material. After the water is hot, add the sliced pork belly. 5. After the fire is boiled, add soy sauce and refined salt, and change it to simmer for 1.5 hours. 6. The practice of rolling the tip of the oil skin: cut the fresh oil skin into the required size with a knife, apply a proper amount of seasoning meat stuffing on the wide surface of the cut soybean oil skin, and roll it up hard. 7. Wipe the tip of the oil skin evenly with egg liquid and seal it. 8. Put the oil in the pot. After the oil is 70% hot, put it in the tip of the roll and fry until golden brown. 9. Tofu stuffing practice: use chopsticks to make a hole in the fried tofu bubble, slowly stuff it into the adjusted pork belly stuffing, and seal it with egg liquid after it is done. 10. Put the oil in the pot, add the bean curd after the oil is 70% hot, and stir fry slightly. 1 1. Bengrou dried rice side dishes: kelp, oily skin roll tip, gluten roll, boiled egg, bean curd stuffing 12. Put the processed side dishes into a casserole and cook the meat, simmer 1 hour. Side dishes are heated in cook the meat's soup stock, which interact with each other and complement each other, forming a whole and having a unique taste.