Roasted red meat with wax gourd: 1. Separating shallots, white shallots and shallots, cutting the shallots into sections, and chopping the shallots and shallots; Chop the brown sugar into small pieces with a knife.

2. Pour a proper amount of boiling water into the pot, add pork belly and onion, blanch for 5 minutes, and pick up and wash the pot.

3. Pour the blanched pork belly into a clean pot and fry it with low fire (no oil).

4. Fry until the surface of the meat is a little brown (don't fry too much, because it will continue to be fried later). When some oil oozes, add brown sugar blocks and stir fry evenly on low heat. If you use a lot of pork belly fat and produce a lot of oil, you can take out some oil for cooking to avoid greasy. )

Stir-fry slowly until the sugar melts, and stir-fry constantly. One is to avoid the sugar sticking to the pot, and the other is to wrap the sugar juice on the meat.

6. Pour the right amount of boiling water until the amount of water is less than the meat. Add hawthorn slices and simmer for about 30 minutes.

After 7.30 minutes, turn to medium heat (fire can be used for quick action), add 1 tbsp soy sauce, appropriate amount of salt, and keep stirring-the last step of "collecting juice" is very important, so you must not go away and keep stirring so that the soup is wrapped on each piece of meat.

8. finally sprinkle with chopped green onion.