food
Pork belly: 1 10g
Fresh mushrooms: 5.
Garlic: 1 petal
Onion: 1 branch
Moderate warm water
condiment
Light soy sauce (depending on the salinity of soy sauce): appropriate amount.
Carved wine: 2 tablespoons
White pepper (recommended to buy in Chinese pharmacy): a little.
Cream: 1 teaspoon
Taste: 1-2 tablespoons
working methods
1, pork belly is washed, drained and cut into bite sizes. Clean fresh mushrooms with cloth or kitchen paper, then slice them, and finely chop garlic and onion.
2, put a little oil in the hot pot, turn to medium heat, first fry the pork belly on both sides and color it, and then remove it for later use.
3. In the original pot, stir-fry the fresh mushrooms with the oil squeezed from the fried pork belly, and put down the chopped garlic and stir fry a few times.
4. Add the deep-fried pork belly, pour the carved wine and stir-fry for a few times, then add soy sauce, glutinous rice, cream and warm water (water can only be added to the ingredients 1/2) to boil.
5, turn to a low heat and cook until the sauce is almost dry, try the taste (if the salinity is not enough, add salt to taste), and finally put down 2/3 chopped green onion and a little white pepper and mix well to turn off the heat.
6. Sprinkle the remaining chopped green onion after filling the pot.
skill
Please adjust the seasoning according to your own taste.