Practice and Formula of Sauced Meat in Shanghai

Pork belly, aniseed, cinnamon, pepper, fennel, soy sauce, rock sugar, cooking wine and ginger slices are used for Shanghai sauce meat. First, pour the pressure cooker grate into the pot, put the washed pork belly skin down on the inverted grate, then inject clean water (preferably without meat on the surface), pour cooking wine, and put ginger slices, cinnamon, and other fennel, pepper and aniseed into the seasoning box. Once it is combined into the pot, pour in soy sauce, add rock sugar, cover it, and put it on the fire after SAIC. Second, remove the seasoning and ginger slices from the pan, pour cook the meat's soup into the wok, skim off the oily flowers on the surface, and turn on a big fire. When there is not much left, change the soup into a small fire, and keep stirring with a spoon or shovel to prevent burning. When boiled into thick soup, turn off the fire and let it cool; 3. After the meat and soup are completely cooled, slowly spread the soup on the surface of the meat, put the remaining soup on the plate together, cover it with plastic wrap, put it in the refrigerator for 2 hours, and then take out the slices.