Tanrou rice

Ingredients: 400 grams of rice, 250 grams of pork belly with skin, appropriate amount of cucumber strips, appropriate amount of carrot strips, and appropriate amount of dried red pepper.

Accessories: a little chopped green onion, a little ginger slices, a little chopped green onion, an appropriate amount of vegetable oil, 30g of soy sauce, 5g of monosodium glutamate, 5g of rock sugar, 30g of cooking wine, Tsao Tsao-ko 1 piece, and cinnamon 1 piece.

Exercise:

1. Wash pork belly with skin, cut into large pieces, blanch it in a boiling water pot, and take it out. Wash with clear water, then take out and drain.

2, wok fire, add vegetable oil to heat, add onion and ginger slices to stir fry, then add red dried Chili, pork belly and soy sauce to stir fry and color.

3. Add cooking wine, soy sauce, rock sugar, monosodium glutamate, cinnamon, star anise, tsaoko and appropriate amount of water and mix well.

4. Bring it to a boil, pour it into a small jar, simmer for 45 minutes until it is cooked, and then put it into a bowl.

5. Buckle the rice into the plate, sprinkle with chopped green onion, serve with carrot sticks and cucumber bar codes, and serve with jar meat. Pour the jar meat on the rice when eating.