2 pork belly cut into 2*3cm cubes.

3 Wash the young garlic shoots and chop them into cubes for use.

4 mince garlic and ginger, and prepare rock sugar and stew spices for later use.

5 Boil a proper amount of water in the pot, boil the pork belly in boiling water to change color, remove, wash and drain for later use.

6 Heat the pot, do not put oil, add the cooked pork belly, stir-fry until the surface slightly discolors to give oil, pour out the excess oil, and serve the pork belly for later use.

7. Wash the pot, add 1 tablespoon (15ml) of oil, add crystal sugar and cook. When the color of the crystal sugar solution becomes darker, pour in the fried pork belly pieces and stir fry.

8 After the pork belly is basically colored, add cooking wine, soy sauce and soy sauce and stir well. Add boiling water, and bring to a boil.) Add star anise (aniseed) and cinnamon.

Cover and turn to low heat, keep the water surface slightly open, stew for about half an hour, pay attention to observation in the middle, and don't boil the water dry. When the meat is tender, add potatoes and carrots, add salt to taste, 10 minutes later, turn to high heat, and when the broth becomes thick and sticky, it can be served.

1. Prepare the materials. Pappa likes to eat peppers and put three spicy ones.

2. Put the solid materials except eggs into the whirlwind of Tupperware and break them. Of course, it is better for everyone to have a chef's machine, and the picture is probably enough.

3. Beat the eggs in, just stir them evenly, and then add the right amount of salt and pepper, salt and black pepper powder according to your own taste. It is recommended not to put too much salt, because if you feel that it is not enough to eat, just sprinkle some salt and pepper, and then add some onions, which will be more fragrant.

4. Pan, less oil, potatoes are quite oil-absorbing, so don't be too little, just fry until both sides are golden.

5. Pappa thinks it tastes better if it is a little burnt on the side.