Braised pork with tiger skin

Ingredients pork rib (pork belly) 800g seasoning onion 15g ginger 15g cooking wine 15g soy sauce 20g salt 4g monosodium glutamate 2g white sugar 6g rock sugar 3g starch (pea) 2g vegetable oil 40g sesame oil 3g each right amount of food practice 1. Wash the onion and ginger, cut the onion into sections and slice the ginger; Mix starch with proper amount of water to form water starch for later use; Scrape the skin of pork belly, put it in a soup pot and cook it until it is 70% cooked, take out the clean soup, dry the oil and water on the skin with a clean cloth, and apply a layer of soy sauce on the skin; Heat the pan, put the clean oil on it until it is 70% to 80% hot, put the skin down in a colander, then fry it in the oil (cover the pan to prevent the oil from entering and leaving), push the raw materials, and when the skin bubbles and turns yellow, take it out and soak it in cold water for 40 minutes until the skin wrinkles. 2. Take out the meat, drain the water, trim the corners, and cut it into 0.5 cm and 13 cm long slices with a knife (raw hide facing down). Then put it in a steaming bowl face down, add cooking wine, soy sauce, salt, monosodium glutamate, onion, ginger, white wine and sugar color, add stock, put it on the drawer and steam it for 1.5 hours with high heat until the meat is crisp and rotten. 3. Pick out the onion and ginger from the meat, pour the original soup into the spoon, and then buckle the meat into the big plate; Taste the original soup, collect the thick juice with strong fire, hook a little starch, and pour sesame oil on the braised pork.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)