pork belly

verdant

energy

Cooking wine

Light soy sauce

dark soy sauce

Sichuan pepper

Star Anise

Mircia

Dried orange peel

crystal sugar

Lee Kum Kee ribs sauce

-Steps-

1. Cut the pork belly into small pieces, put it in a pot with cold water, pour 2 spoonfuls of cooking wine, bring it to a boil with high fire, and skim off the floating foam. After the streaky pork is discolored, remove it immediately and wash off the floating foam on the meat with hot water.

2. Hot pot, no need to pour oil. Put the fat pork belly directly, stir fry slowly, and the oil in the pork belly will be extracted. Then add the remaining pork belly and stir fry for a while.

3. Add the onion and stir-fry the ginger slices for a while until the pork belly turns pale golden yellow.

4. Pour in a little soy sauce, and continue to stir fry with a little soy sauce.

5. Pour hot water, not pork belly.

6. Add pepper, aniseed, fragrant leaves and dried tangerine peel, and add 3 spoonfuls of Lee Kum Kee ribs sauce. Put in a small piece of rock sugar.

7. After the fire boils, simmer for 40 minutes.

8. Note: I found that there was a lot of soup when I first stewed it, and I couldn't feel the ruddy effect of the soup at all. Don't worry, after simmering for 40 minutes, I will find that the soup becomes thick and shiny. If it's bibimbap, you can leave more soup. If you don't like too much soup, you can collect the juice after 40 minutes. Delicious!