pork belly

1000g

condiments

Dried antler mushroom

200 grams

Amomum tsao-ko

1

cinnamon

5g

Very pale blue.

10g

garlic

three

Eight angles

four

Red pepper

eight

crystal sugar

15

White granulated sugar

30 grams

Light soy sauce

1 spoon

salt

1 spoon

step

1. Soak the dried antler mushroom in advance, cut the pork belly into pieces, put it in a pot with cold water, take it out after boiling for two minutes, and rinse it with warm water. Then put the soaked and washed Flammulina velutipes into boiling water and cook for about 2 minutes. Accessories are ready. Peel and slice garlic, and cut into sections with scallion.

2. Add oil to the pot. When the oil is 60% to 70% hot, add tsaoko, cinnamon, star anise and dried pepper and stir-fry until fragrant.

3. Then add the pork belly and stir-fry until the surface of the meat is slightly brown. Then add garlic slices and shallots, stir fry and take out the meat.

4. At this time, there will be a lot of oil left in the pot, add 30g of white sugar, stir-fry the sugar until it is blended, and then pour the pork belly when it bubbles brown.

5. Stir-fry until the pork belly is evenly colored.

6. Pour half a pot of boiling water, add 1 tablespoon soy sauce and 1 tablespoon salt, cover, and bring to a boil over high heat and simmer slowly.

After 7.40 minutes, add velvet antler mushroom, 15g rock sugar. Keep simmering.

8. After another 20 minutes, open the lid and turn to high fire to collect the juice, taste the salty and adjust the salty taste. Collect juice and serve it.