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1
Cut the pork belly into small cubes, blanch it with cooking wine, wash and drain -
2
Marinate the pork belly with rose fermented bean curd sauce, pork ribs sauce, Shaoxing wine and salt overnight for deliciousness -
3
Take a casserole and put onions and ginger slices -
4
Place the five-flowered square pork skin side down into a casserole, then add the washed spices and rock sugar -
5
Pour in the remaining rose bean curd juice and pork ribs sauce -
6
Close the lid, bring to a boil over high heat, then simmer for 1 hour, add salt to taste after the middle hour. If the color is not enough, use dark soy sauce or braised sauce to adjust the color -
7
Soak the stewed meat in the soup for 8-10 hours to fully absorb the flavor -
8
Take out the prepared meat sauce from the original soup and drain -
9
Cut into thin slices. If it is not easy to shape, you can put it in the refrigerator first to make it easier to cut. Then you can pour the gravy on it and eat it. You can eat it cold or hot -
10
In order to take pictures, I used small tea cups to stagger one by one to form the shape of a rose