Shanghai white belly

Raw material formula: 100kg pork belly, 0.6kg onion, 0.4kg ginger, 0.1kg cinnamon, 0.1kg fennel, 1.5kg yellow wine, 3kg refined salt, 0.5kg granulated sugar, and a small amount of monosodium glutamate. Production method: 1. Raw materials: clean pork belly, rub with salt, clean it while rubbing, and then use warm water at 80 ~ 90℃. Take it out and pour it into cold water, scrape it with a knife and wash it until it has no smell. When it doesn't slip, cut it in half from the bottom and divide it into two large pieces, remove the oil ribs and drain the water. 2. Processing: put half a pot of clear water into the pot, add salt, fennel and cinnamon (packed in gauze bags), first boil with high heat, then add onion, ginger, belly and yellow wine, stir up and down with a shovel, continue to cook for about 20 minutes, and add sugar and monosodium glutamate. Cook in an open pot, without adding a lid, so that the odor will be emitted with the hot air, stir it from time to time, skim off the floating oil, spread the belly on a bamboo plate after taking out the pot, and cool it. Quality standard: the appearance is complete, the belly surface is clean, there is no bleeding point, no knife wound or damage, and no peculiar smell.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)