Angelica dahurica is better for stewed pork. The method is as follows:

Ingredients: 1 bottle of Yanjing beer, 500 grams of pork belly, appropriate amount of ginger and garlic, 2 dried chili peppers, 2 star anise , 1 small piece of cinnamon bark, 2 bay leaves, a little rock sugar, an appropriate amount of Angelica dahurica, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, three mushrooms, half a piece of fermented bean curd, and two spoons of Liubiju dried yellow sauce.

1. Cut the pork belly into pieces and blanch it in a pot under cold water until it bleeds. Guo Fang stir-fries the dry meat with a small amount of oil to create fat.

2. Heat oil in a hot pan, add onions, ginger, garlic, peppercorns, star anise, aniseed, bay leaves, and angelica. Add fermented bean curd and rock sugar and stir-fry until fragrant. Add the meat and stir-fry until the meat is evenly colored.

3. Add beer and water, bring to a boil over high heat, then reduce to low heat and simmer for an hour, then add the mushrooms.

4. It’s ready to be served.

Notes on stewing meat

1. Selection of meat: Choose meat suitable for stewing.

2. Cutting size: Cut the meat into pieces of appropriate size to ensure even cooking time and easy flavor.

3. Pretreatment: You can blanch the meat in boiling water to remove blood and impurities. After blanching, rinse with clean water.

4. Seasoning ratio: Choose appropriate seasonings according to personal taste and recipe requirements, such as ginger, garlic, bay leaves, star anise, cooking wine, etc. Pay attention to the combination and dosage of seasonings.

5. Stove selection: When stewing meat, it is best to use a pot with a thick bottom and even heating, such as a cast iron pot or a slow cooker. Avoid using stainless steel pots that are prone to sticking to the bottom, as the meat may stick to the bottom of the pot and burn during stewing.

6. Heat and time: Put the seasonings and meat into the pot, add enough water, and let it be submerged in the water. Control the heat properly, don't make it too high or too low. Stewing meat usually takes a long time and needs to be simmered slowly so that the meat becomes tender and tasty.