Ingredients: 350g pork belly, 5g ginger, 5g garlic, 5g onion10g fragrant leaves, 3g star anise, 3g tsaoko, 5g dried chilli.

Accessories: chicken powder 3g soy sauce 24g cooking wine 24g soy sauce 3g rock sugar 36g edible oil (24g).

First, cut the ingredients:

1, peeled and washed ginger, cut into ginger slices;

2. Cut the green onion into onion segments;

3, garlic mashed;

4. Wash the pork belly and cut it into small squares.

Second, the production:

1, turn on the hot pot and evaporate the water in the pot;

2. Add 2 barrels of edible oil (24g) into barrel ④;

3. Add crystal sugar (36g);

4. Stir-fry the rock sugar slowly until the sugar color appears;

5. After the sugar color appears, add the pork pieces and turn them over so that all the pork pieces are wrapped in sugar color;

6. Add enough water to ensure that all pork pieces are submerged;

7. Add garlic, ginger slices, green onions, fragrant leaves, star anise, tsaoko and dried peppers into the pot;

8. Add two barrels of cooking wine (24g) to nothing. 4 barrels, 2 barrels of soy sauce (24g) to no. ④ Bucket, 1 cockfighting powder (3g) toNo. 2 barrels, 2 barrels of soy sauce (24g) to no. ④ Buckets and 1 bucket of soy sauce (3g) to NO. 2 buckets;

9. After stirring evenly, cover the pot and stew for 45 minutes;

10, after 45 minutes, turn off the fire, take out the braised pork with chopsticks, pour the supernatant, and sprinkle with shredded onion.

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