Cuisine and efficacy: Sichuan cuisine, home cooking and private cuisine

Technology: stew

Ingredients: pork belly with skin (skin must be taken), potatoes or taro, quail eggs.

Seasoning: a little onion, ginger and garlic, aniseed, sugar and vinegar.

Cooking method

1. Heat the oil, add two spoonfuls of sugar and ginger slices, and stir-fry for a while.

2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.

3. Add water just enough to pass the meat, add a little soy sauce, salt, two spoonfuls of aged vinegar (the meat is not greasy or tender after adding vinegar), and four or five aniseed.

4. Boil and simmer for about 50 minutes.

5. Add carrot pieces, potatoes, taro and quail eggs ten minutes before the pot is cooked.

6. Wait until the water is dry before cooking. Ginger, carrots, potatoes and other raw materials are better than meat.