Composition:

Pork belly and kelp

Exercise:

1, seasoning preparation: sliced ginger, peeled garlic, 2 dried peppers, 2 prickly ash and 2 star anise, 3 fragrant leaves, 2 cinnamon 1 small pieces, 2 tsaoko, kaempferia kaempferia 1 small pieces, bean paste, soy sauce, soy sauce and salt.

2. If you use dried kelp, you need to soak it in advance.

3, pork belly scalded skin washed and cut into pieces, add onion, ginger and cooking wine to the pot with cold water, and then remove it for later use. 4. Add a small amount of water and rock sugar to the pot, stir-fry over medium heat until it is purple, add half a bowl of water, boil it and pour it out for later use (sugar color).

4. Add a small amount of water and rock sugar to the pot, stir-fry over medium heat until it is purple, add half a bowl of water, boil it and pour it out for later use (sugar color).

5. Add oil-free pork belly into the pot, fry until golden brown, and add ginger, garlic, dried pepper, prickly ash, star anise, fragrant leaves, cinnamon, tsaoko, kaempferia kaempferia, bean paste 1 tablespoon.

6. Stir-fry the red oil and add the sugar color. Stir-fry and color, add water, soy sauce and soy sauce.

7. Add kelp to the water and add salt after boiling for 40 minutes.

8. finally, the juice can be collected by fire.

Tips:

1, the thicker the fresh kelp, the better.

2, like to eat chewy, choose the sea to take the lead.