Ingredients

500 grams of pork belly, a little cooking wine, a pork belly, 3 star anise, 3 slices of cinnamon, 3 slices of ginger, a little Lee Kum Kee braised sauce, a little dark soy sauce, a little salt< /p>

Method

1.1) Soak pork belly that is three-quarters lean and seven-quarters fat in cold water with cooking wine added for 5 minutes. Remove and drain the pork belly, wash and cut into 2cm pieces. Peel and slice the ginger.

2.2) Pour cold water into the rice cooker, add meat cubes, pork belly, cinnamon, star anise, ginger slices and other ingredients and bring to a boil, skimming off any foam. 3) Heat oil in a pan, add rock sugar while the oil is cool and stir continuously. After the oil is saccharified, quickly add meat and stir-fry continuously. At this time, the sugar will evenly hang on the meat due to heating.

3.4) Continue to stir-fry until the pork belly becomes oily. Pour in the Lee Kum Kee braised sauce, dark soy sauce and salt, stir-fry all the seasonings evenly, and continue to stir-fry for 5 minutes to allow for color and flavor. Then pour the hot soup from the rice cooker just now. The amount of water should cover the meat noodles. Bring to a boil over high heat, then reduce to low heat and simmer for about half an hour. 5) When the time is up, open the lid, turn to high heat to collect the soup, and it will be great to see a layer of thick and rich soup wrapped around each piece of braised pork.

4. Fragrant and sweet braised pork