condiments

Pork belly with skin

250 grams

condiments

Eight angles

2 capsules

cinnamon

1 segment

Mircia

4 tablets

Sichuan pepper

10 capsule

verdant

1 finger length

ginger slice

5 tablets

water

Proper amount

brown sugar

2 rice spoons

Cooking wine

5 rice spoons

salt

1?o'clock

dark soy sauce

Count drops

step

1. Soak the meat in clean water for about 1 hour, and the color of the blood becomes lighter.

2. Cut the meat into pieces, put it evenly in the rice cooker and heat it with the lid.

3. Turn on the rice cooker for about 3 minutes, hear the sizzling sound, turn the meat over and cover it to continue heating.

4. Prepare sliced onion and ginger, and wrap cinnamon, star anise, pepper and fragrant leaves together.

About 5.3 minutes, turn the rice cooker to heat preservation mode, take out the meat, and spread the onion and ginger slices in the pot.

6. Put the meat evenly on the onion and ginger and turn it to the heating mode.

7. After the onion and ginger are fragrant, add brown sugar, cooking wine and soy sauce (soy sauce can be omitted).

8. Add water until the meat reaches the height of 1, and put it in the wrapped bag.

9. Cover the rice cooker, but don't cover it tightly, leave a gap and continue heating.

10. 1.5 hours or so, add salt when the soup is even with the meat, stir gently for a few times, and continue to cover the soup.