Chubang Rice Vinegar with 9°acidit is brewed using a liquid deep fermentation process. It has bright color, clear body, high acidity and quick soaking.

Ingredients: 750 grams of cooked Erdao Pork

Accessories: 200g green garlic, 15g green onion, 15g ginger

Seasoning: 1.5g of Chubang fresh chicken powder, 30g of Chubang onion and ginger cooking wine, 30g of Chubang 9° rice vinegar, 30g of bean paste, 15g of sweet noodle sauce, 6g of sugar, 1g of Sichuan peppercorns, a little salt

Production Method:

1. Heat the pot and add water. After boiling, add the pork, onion, ginger, pepper, and 30 grams of Chubang onion-ginger cooking wine to cook the meat thoroughly;

2. Let the pork cool and then cut into 6 cm long and 0.2 cm thick slices, fluff the green garlic and cut the green garlic leaves into sections for later use;

3. Add the pork belly to the pot and stir-fry until the oil spits out. Add the bean paste and stir-fry until fragrant. Add the green garlic and sweet noodle sauce and continue to stir-fry. Add salt, Chubangxiang fresh chicken powder and sugar. When the green garlic is cooked, add it to the stir-fry. Bang 9° rice vinegar is ready to serve.