condiments

Half a catty of pork belly and dried purslane make a tea bowl.

condiments

Two slices of ginger, two slices of onion and two slices of onion.

A soy sauce made from Illicium verum L.

Raw rock sugar

Salt vegetable oil

Yellow rice wine (cooking wine is also acceptable)

Steps of deducting meat from purslane

1.？ Cut pork belly into two sections, each section is 10 cm long, and cook in a cold water pot. Put ginger slices, onion segments, aniseed and a small amount of cooking wine into water, and cook for 2 minutes to remove the meat.

2.？ Dry the selected meat, spread it with soy sauce, put a little oil in the oil pan, fry the skin until it is crisp, and take it out.

3.？ After cooling, cut into pieces with a width of 1 cm and a length of 10 cm for later use. I used the frying pan again just now. Add ginger and onion with little oil, stir-fry Portulaca oleracea (1 hour, boiled in water, washed and dried), add salt while frying, add soy sauce and soy sauce, add a spoonful of cooked meat soup and cook for a while.

4.？ Find a deep bowl, put down the skin, put some rock sugar, sprinkle purslane on the meat and pour the soup into the dish.

5.？ Steam for 1.5 hours, pour out the soup, find a deep dish to buckle the vegetables, steam for another hour, and pour out the soup. To successfully complete something