How to cook pork belly with wine lees

The key to cooking wine lees pork belly is to grasp the taste. Pay attention to preparing the necessary seasonings, such as cooking wine, chicken essence, and soy sauce. Pay attention to grasp the taste. It is best to add seasoning when the food is about to be served. Add appropriate amount of seasoning according to personal taste, serve it on a plate and enjoy the delicious taste.

1. While searing the meat, add water to the wine lees, add a little more water, and simmer it later.

2. Put the meat in the pot to blanch away the blood, add some onion, ginger and garlic to remove the fishy smell, and add some salt to make the meat more flavorful.

3. After the meat is blanched, remove it, wash it and cut it into small pieces. Then heat up a pan with oil and fry the garlic until fragrant. Pour the meat into the pan, add salt, and stir-fry until oil comes out. This way the meat is fat but not greasy.

4. After the dried meat is stir-fried, pour the prepared wine lees into the pot and continue to stir-fry. It is best to cover the pot and simmer for a while so that it will be more flavorful.

5. Finally, add MSG and stir-fry until the MSG is evenly melted. Remove from heat and serve. The fragrant distiller's lees meat is out of the oven!

When you go home and use your free time, you can also make a dish of pork belly with fermented wine lees to reward yourself. Sometimes it is a very good thing to taste your own cooking skills.