material

Pork belly 300g, Pleurotus ostreatus (dried mushroom) 25g, dried white bean curd 150g, appropriate amount of onion and ginger slices (quail eggs can be added).

Crystal sugar 15g, cooking wine 1 tbsp, soy sauce 1 tbsp, soy sauce 1 tbsp, salt 1 tbsp, aniseed 1 granule, appropriate amount of pepper, fragrant leaves 1 tablet.

working methods

1. Wash and drain pork belly, cut into pieces, and fly in cold water (remove impurities and blood foam, etc. ), take it out, rinse it with warm water and drain it for later use.

2. Wash the Pleurotus ostreatus, soak it in warm water, and then cut off the roots (water for soaking mushrooms).

3, quail eggs are cooked, slightly cooled and peeled for use.

4, hot pot, pork belly do not put oil, stir-fry some oil, stir-fry meat for too long, to avoid the taste of dried meat.

5. Take the meat out and start to fry the sugar color. At this point, many people stopped frying sugar and began to color with soy sauce. I prefer the old-fashioned rock candy to stir-fry. Turn the cooking oil to low heat, add the rock sugar and stir clockwise with a shovel until the sugar gradually melts and the oil gradually melts into one. When the color turns yellow and bubbles appear, please immediately pour the meat into the pot and stir fry quickly to ensure the uniform color.

6. Pour in the cooking wine with soy sauce, continue to stir fry and color, then turn off the fire, add in soy sauce, add onion ginger, pepper, aniseed, fragrant leaves and cinnamon, and pour in the water of pickled mushrooms (no water at the bottom of the basin is needed, all impurities and dirt are precipitated). If the water is not enough, add some warm water until the water doesn't reach the ingredients, and the fire will start.

7. After that, pour in small pieces of dried bean curd, simmer for about 20 minutes, then pour in mushrooms and quail eggs, continue to simmer until the meat is soft and glutinous, and add a little salt according to the taste.