Pork belly, dried plum, taro, ginger, star anise, soy sauce, cooking wine, sugar and salt.

working methods

1. Dried plums are soaked in advance and rinsed repeatedly.

2. Peel the taro for later use.

3. Cut the pork belly into pieces and blanch it with boiling water for later use.

4. Heat the pan into the oil and stir-fry the meat.

5. Stir-fry the meat and add ginger and star anise.

6. Pour in cooking wine, soy sauce and sugar and stir-fry until it is fleshy.

7. Pour boiling water instead of meat noodles.

8. Cover the pot. After the fire boils, turn to stew for half an hour.

9. Add the drained dried plums and taro.

10. Bring the fire to a boil, turn to low heat and continue stewing for 40 minutes, adding appropriate amount of salt to taste.

1 1. Finally, thicken the soup.

skill

65438+