Rice wine stew

Overview

This is a very unexpected dish, the result of a muddle-headed attempt with no regard for results~~ I cut an extra piece of pork belly when I was making miscellaneous sauce noodles last night, but I never figured out how to make it... So I just cut the pork belly into large pieces, added cooking wine, and marinated the leftover spicy pepper and green onion from the noodles. I thought I would decide how to eat it today~~ At noon today, I still couldn't decide what to do with this piece of pork belly (I must say that this piece of pork belly must be very depressing...). It's too troublesome to make Dongpo pork... and there are no side dishes for braised pork... Just stir-fry until the oil is released and stew it with rice wine. I think it is a semi-finished product of Dongpo Pork... In fact, the finished product is quite good. The aroma of meat and wine are mixed, especially the skin on the meat, which is soft and glutinous. It is very good~ This is the pork belly bought at the vegetable market, which has more fat. If it is replaced by the high-quality pork belly from the supermarket, it will be more delicious!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• lunch
• banquet
• cooking wine
• light soy sauce
• pork belly
• rice wine
• spicy oil
• green onions

Ingredients

Steps

1. 1 Wash the pork belly

   

2. 2 Cut the pork belly into cubes, add spicy oil, cooking wine, and chopped green onion and marinate for at least 15 minutes.

   

3. 3 Wash the marinated pork belly and fry over medium heat until golden brown. (I was lazy and didn’t wash the meat this time, so the ingredients got stuck in the pot...)

   

4. 4 Add the rice wine that has covered the pork belly, bring to a boil, then turn to medium heat and simmer for about 20 minutes until the meat is tender.

   

5. 5 Add an appropriate amount of light soy sauce, reduce the sauce over high heat, and serve on a plate. Sprinkle with chopped green onion.