Homestyle Spareribs with Fragrant Rice Wine and Sichuan Pepper

Scented fermented rice wine Pork belly is very popular in Fujian home-style dishes, to make the Scented Fermented Rice Wine Pork Belly with a rich aroma, the key is to use high-quality Fuzhou Qinghong wine lees.

Ingredients:

300 grams of pork belly, 2 spoons of Qinghong wine, 2 spoons of Qinghong wine lees,soy sauce 1 spoon, a little salt,Chinese cabbage 6 stalks, one piece of large onion,ginger 3 slices.

Preparation:

Clean the pork belly and tie it tightly with white cotton thread. Clean the Chinese cabbage.

Cooking steps:

1 Place the big onion segments, ginger slices, pork belly, and an appropriate amount of water in a pot. Cook over high heat until the pork is about 60% cooked.

2 Remove the pork from the pot and cool it down with cold water. Unwind the cotton thread that tied the pork, then slice it into appropriately thick pieces.

3 Place a dry flat-bottomed pan on the stove and fry the sliced pork until they curl slightly. Drain off the excess oil.

4 Add the Fuzhou Qinghong wine and let it simmer for a moment to release its aroma, then add the lees and stir-fry evenly. Add a little salt and 1 spoon of soy sauce for seasoning.

5 Blanch the cleaned Chinese cabbage in boiling water for 20 to 30 seconds, remove, and arrange on a plate. Place the pork slices in the center of the plate.