Ingredients

Main ingredients

Pork belly with skin

500g

Accessories

Rock sugar

30 grams

Dark soy sauce

15 grams

Onions, ginger and garlic

Appropriate amount< /p>

Star anise

2 pieces

Fragrance leaves

1 piece

Panthoxylum bungeanum

8 grains

Sweet noodle sauce

20g

Fermented bean curd juice

10g

Salt

3 grams

Cooking wine

20 grams

Steps

1. Cut the pork belly into large pieces.

2. Soak and wash thoroughly.

3. Blanch and remove the blood.

4. Rock sugar

5. Large pieces of rock sugar should be smashed first and stir-fried. You can use either granulated sugar or white sugar.

6. Heat the pot, pour a little oil, add the meat and stir-fry until fragrant.

7. Add rock sugar and stir-fry until the sugar color turns out.

8. Add dark soy sauce, cooking wine, onion, ginger, garlic, star anise pepper, and bay leaves and stir-fry until fragrant

9. Add some sweet noodle sauce and fermented bean curd juice and stir-fry until fragrant.

10. Add water, add the meat and bring to a boil.

11. Turn to medium-low heat and simmer for twenty minutes.

12. Pour into a casserole. Bring to a boil, turn to simmer and simmer for about an hour and a half until the meat is tender and fragrant. Add some salt and serve.

Tips

Put the salt last to avoid breaking the nutrients and making the meat cook easier.

It is better to simmer the meat in the casserole for about an hour or two until it is tender and thick.