Today Xiuyang shares how to deal with the meat of double-cooked pork.

First you need pork belly, you can cook more at a time!

I originally bought a lot today, and another one made Japanese BBQ pork.

Cut it out Cut it a little short so the pot can be put down.

Put the raw pork belly in cold water, choose the fatty pork belly, and the fried pork is better! Just enough water to cover the meat. Then pour in the cooking wine, add ginger slices, pepper, and remove the fishy smell. Then fire it up, no spices needed~

Boil on high heat until the water boils, skim off the scum, turn to low heat and cook for a while, then turn off the heat and pour out the water if you can poke with chopsticks.

Tip:Don't overcook, preferably medium. Because it still needs to be fried in a pot, if it is cooked now, the meat will taste older when it is fried!

👇It looks cooked It looks cooked on the outside, but it’s actually raw on the inside~ Let it cool naturally before cutting, otherwise it will get hot.

Cut it open for you to see, it's raw inside! Because it is back in the pot when it is fried, it is called back to the pot!

After cutting, divide it into small bags, put them in the smallest ziplock bags, and put them in the freezer. Freeze on.

Every time you fry the meat back in the pot, just take a pack and dissolve it in advance~ it's very convenient~

This is packed meat👇

                      ;           Advanced🐑Little Chef 08.12.18