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Ingredients: 500g of pork belly, vermicelli 1 bar, proper amount of oil and salt, onion 1 section, 2 slices of ginger, 2 cloves of garlic, pepper 10, aniseed 1 piece, cooking wine 1 spoon, soy sauce/.
Practice:
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1. Add water to the pot, add vermicelli, bring to a boil, and cook vermicelli until soft.
2. Soak the vermicelli in warm water for 1-2 hours until it has no hard core.
3. Scrape and wash the pork belly skin, and then cut the pork belly into two centimeters square pieces.
4. Add water to the pot, add pork belly in cold water, boil and cook for 4-5 minutes, skim off the floating foam, take out the pork belly, wash it with warm water, take it out, and control the water for later use.
5. Heat the pan with oil, add rock sugar and stir-fry until the sugar color is brown. Boil the rock sugar with low heat until the color turns yellow. Stir in one direction with a spoon, and the sugar juice turns dark red, bubbling constantly. Add pork belly and stir-fry until the pork belly is colored.
6. Add onion, ginger, garlic, pepper, aniseed and dried Chili, stir fry until fragrant, pour in cooking wine, soy sauce with soy sauce, soy sauce with soy sauce, stir fry evenly.
7. Pour in an appropriate amount of hot water, the amount of which should not exceed that of pork, and add enough water at one time, because the stewing time is long, and the vermicelli will be stewed in the next step, and the fire will boil, cover the pot, and turn to low heat for stewing 1 hour.
8. After the time is up, add salt to taste, add the soaked vermicelli, and continue to stew. The stewing time of vermicelli depends on the texture of vermicelli. The stewing time may be shortened for the vermicelli that is not resistant to boiling, and extended for the vermicelli that is resistant to boiling. Boil the vermicelli until it becomes transparent, turn off the heat and serve.
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