Pork belly is about 800g.
Dried Lentinus edodes 10 flower
Half an onion
Onions, 3 ginger onions and 4 ginger slices.
2 octagons
Crystal sugar 1 capsule
Soy sauce 1 spatula
Old pumping right amount
Cooking wine 1 spatula
Salt 1 spoon
Practice steps
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1, cut pork belly and ginger slices, pour proper amount of cooking wine and cold water into the pot, then take out, wash and control the moisture.
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2. Cut the mushrooms soaked in advance into silk for later use.
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3, onion shredded for later use, you can also use red onion to taste better, but I don't have red onion, so I use onion.
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4. Heat the hot oil from the pan, add the onion shreds on low heat, and stir fry constantly.
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5. Stir-fry until the shredded onion turns golden, remove and drain the oil for later use.
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6. Stir-fry the oil of the onion directly into the blanched pork belly. I poured less oil today. If I poured more oil, I should pour out the excess oil when the onion is fried.
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7. Add ginger slices and stir fry for about 2 minutes.
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8. Add 1 spoon salt and continue to stir fry.
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9. Pour in the mushrooms and stir fry for about 2 minutes.
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10, seasoning: about 1 spatula light soy sauce, appropriate amount of soy sauce, about 1 spatula cooking wine poured in along the edge of the pot, then stir-fry evenly and pour in appropriate amount of water.
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1 1, add rock sugar 1 piece.
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12, onion knot 1 piece, 2 star anise, boil over high fire and simmer for 50-60 minutes.
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13, stew the meat for about 40 minutes and add the previously fried onions.
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14, stir fry evenly and continue to stew.
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15, it's time to turn the fire and collect the juice, then you can go out of the pot. Don't collect the soup too dry, and leave some bibimbap!
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16, plate loading, life should have a little sense of ceremony, and the feeling of beauty and appetite has also increased a lot haha!