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Ingredients: 500g pork belly, vermicelli 1 slice, proper amount of oil and salt, onion 1 slice, 2 slices of ginger, 2 cloves of garlic, pepper 1 slice, star anise 1 slice, cooking wine 1 tablespoon, soy sauce/kloc.
Exercise:
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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 there is 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 the floating foam, remove the pork belly, wash it with warm water, remove it, and control the water for later use.
5. Heat the oil in the pot, add the rock sugar and stir fry until the sugar 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 and bubbles constantly. Add pork belly and stir-fry until pork belly is colored.
6. Add onion, ginger, garlic, pepper, star anise and dried Chili, stir-fry until fragrant, then pour in cooking wine, soy sauce and stir-fry evenly.
7. Pour in a proper amount of hot water, the amount of which should not exceed that of pork, and add enough water at one time. Because the stew takes a long time, the next step is to stew vermicelli, bring it to a boil with high fire, cover the pot, and turn to low heat for stew 1 hour.
8. After the time is up, add salt to taste, add the soaked vermicelli and continue to stew. The stew time of vermicelli depends on the texture of vermicelli. The stewing time of uncooperative vermicelli can be shortened, and the stewing time of tolerant vermicelli can be prolonged. Cook the vermicelli until it is transparent. Turn off the fire and serve.
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