Pork belly150g, 300g dried fragrant.

ingredients

Appropriate amount of dried mushrooms and fragrant leaves

Appropriate amount of cooking wine and cinnamon

Proper amount of star anise and dried pepper

Appropriate amount of salt and pepper

Ginger slices and sugar.

Garlic right amount

Steps of burning meat with fragrant dried meat

1.? Slice pork belly and dried fragrant mushrooms, soak dried mushrooms in cold water for 20 minutes, cut garlic into sections, and prepare other ingredients;

2.? Put a small amount of oil and sugar in the pot;

3.? Stir-fry slowly until the sugar is completely melted and brown, and add the chopped pork belly and stir-fry;

4.? Stir-fry oil slowly with low fire, and the surface is slightly yellow. Add ginger slices, star anise, fragrant leaves and dried peppers and stir-fry together;

5.? Stir-fry until fragrant, and add cooking wine;

6.? Add mushrooms and water soaked in mushrooms, boil together, cover and turn to low heat for 10 minutes;

7.? Add dried citron and cook for another ten minutes;

8.? Add salt, pepper and other seasonings, turn into a big fire, and collect the juice in moderation;

9.? Finally, add green garlic;

10.? Stir well, turn off the fire and serve directly.

Tips

1. Pork belly should not be cut into too thin slices, dried fragrant mushrooms can be better tasted by oblique cutting, and dried mushrooms can be better preserved by soaking in cold water;

2. Stir-fry the sugar color with oil and sugar, and stir-fry slowly with low fire until the sugar is completely melted and brown;

3. Add pork belly and stir-fry, stir-fry pork belly slowly to get oil, and it turns yellow slightly;

4. Add spices and stir-fry together, which can stimulate the flavor of spices;

5. Lentinus edodes is added to make the whole dish taste better. If not, you can leave it alone.

6. Cook the meat for ten minutes first, then add the dried fragrant herbs and cook together for ten minutes. Don't add them together. The dried fragrant herbs don't need to be cooked for a long time.

7. After cooking, turn to high fire to collect juice, then add salt and other seasoning, and finally add green garlic and stir well to turn off the fire.