White mushrooms, pork, five flowers, 1 slice of dried bean curd, 1 chunk of garlic, 12 cloves of red onion, 56 cloves of soy sauce, about 2 tablespoons of rice wine, a little rock sugar, about 1 tablespoon of water, and about 1 bowl of garlic sprouts.

working methods

1

A lot of ingredients.

2

Put a glass of water in the outer pot of the rice cooker, first steam the pork belly with skin and let it cool.

three

When the pork is steamed, slice the dried tofu first.

four

Then remove the roots of the white mushrooms and cut them into sections.

five

The garlic sprouts are ready.

six

Slice garlic and red onion.

seven

Slice the steamed and cooled pork belly for later use.

eight

Put a little oil in the wok and heat it. Add garlic slices and red onion in turn, stir-fry until the red onion is golden yellow and slightly burnt.

nine

Add 2 tablespoons of soy sauce, 1 teaspoon of rock sugar, a little rice wine (according to personal preference) and stir fry, then add a bowl of water. After boiling, cover the lid and simmer for about 10 minutes. In the meantime, you can taste a little and adjust the salinity according to the situation. /kloc-after 0/0 minutes, put the pork and soup on the table for later use.

10

After the wok is cleaned, add a little oil to heat the wok, first slice the dried tofu and stir-fry it until fragrant, and then stir-fry the white mushrooms slightly.

1 1

Then add the sauce roasted pork belly and appropriate amount of soup to stir fry, cover the pot and stew for about 2-3 minutes, then stir fry the garlic seedlings slightly, and then turn off the fire and serve.

12

Serve.