Preparation method 1

Ingredients:

Pork belly, mushrooms, ginger, star anise, bay leaves, soy sauce, card juice, rock sugar

Method:

1. Wash the pork belly, cut into pieces, soak the mushrooms, remove the stems and wash them, and slice the ginger.

2. Place the cut pork pieces in the pressure cooker, add ginger slices, star anise, and bay leaves, put in cold water submerged in the pork, cover and cook for 15 minutes.

3. After opening the lid of the pot, add soy sauce and card juice, bring to a boil over high heat, let it color slightly, add a handful of rock sugar, add shiitake mushrooms after 10 minutes, and cook until the soup becomes thick.

Tips:

Intimate words: Don’t put the mushrooms in early, they will be too salty. It's okay to cook the whole pork belly. The recipe remains the same, and it is the same after taking it out of the pot and then cutting it.

3 Production method two

Main ingredients: mushrooms, pork belly

Accessories: peanuts, garlic, water

Seasonings: rock sugar, Jiang Rice wine, soy sauce, salt, cooking oil

Method:

1. Soak the mushrooms and squeeze out the water, divide them into three parts, fry them in an oil pan until the juice turns light brown, remove and set aside. Cook half-fried.

2. Leave a little base oil in the pot, add four grains of rock sugar and cook over low heat until the sugar melts and turns light yellow. Add the pork belly cut into small pieces and stir-fry over high heat until golden brown.

3. Add garlic and stir-fry for a while, splash a little rice wine along the edge of the pot, stir-fry briefly, then pour in soy sauce, a little water, add peanuts, bring to a boil and simmer over low heat for about 20 minutes.

4. Add the mushrooms and turn on high heat to collect the juice.

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