Ingredients: 250g pork belly, 200g Agrocybe aegerita, 6 crystal sugar, 30ml soy sauce, 1 5ml cooking wine, 5g salt, star anise 1, cinnamon1,4 shallots, 4 slices of ginger, 5 dried peppers, 4 slices of fragrant leaves and some garlic cloves.

Recipe practice:

1. Pork belly cut into 2 cm square pieces. Put the right amount of oil in the pot and heat it to 30% heat. Add rock sugar and stir fry with a shovel. At this time, turn the fire into a medium-small fire to avoid the rock sugar from exploding.

2. When the crystal sugar melts and starts to appear golden yellow, adjust the firepower to the minimum and keep stirring the syrup until the crystal sugar is completely dissolved. When the brown-red syrup appears in the pot, add the pork belly and keep stirring until it changes color.

3. Add 2 slices of onion and 2 slices of ginger, pour in cooking wine and soy sauce, stir-fry the pork belly evenly, and smell it until the pork belly has no excess water to separate out and the color is slightly darker.

4. Add the remaining onion and ginger, add seasoning such as dried Chili, star anise, cinnamon and fragrant leaves, pour boiling water until the meat is cooked, boil the soup with strong fire, cover it with medium and small fire, and simmer for 35 minutes until the meat is cooked.

5. Add Agrocybe aegerita, mix well and continue to cover and stew for 10 minute until Agrocybe aegerita is soft and rotten. When the meat is crisp and rotten, turn to high fire, drain the remaining soup, and finally add the minced garlic, turn off the heat and stir fry, and serve.