The roasting method of braised pork belly with abalone is as follows:

1. Prepare the required materials, wash the pork belly, dig out the abalone, remove the shell and viscera and wash it for later use. Cut the abalone surface with a knife, which is convenient to taste and increases the value of the dishes.

2. Cut the pork belly into pieces and put it in an oil-free and water-free pot. Small and medium-sized torches fry pork belly in oil until the surface is slightly golden yellow. Pour off the excess oil and leave a little base oil in the pot. Add rock sugar, onion, ginger, dried red pepper and star anise and stir-fry for a while. Add light soy sauce, dark soy sauce and cooking wine and stir-fry evenly. Add hot water that can not pass through the meat and boil it. Then pour the meat into the pressure cooker together with the soup.

3. Cook for 15 minutes on medium fire, and the cooking time varies from pot to pot. Please adjust the time according to your own pot. If the pressure cooker is not used, the fire will boil and then turn to low heat for 45 minutes to 1 hour. At this time, the pork belly is soft and rotten, and there is still some soup in the pot. At this time, abalone is added. Cook over high heat for minutes to collect the thick soup.

Method 2:

1. Soak the dried abalone in advance: this time, use the smallest dried abalone in the store, put it in the refrigerator for 48 hours with cold water, and change the water halfway to keep the water color clear. Preparation of other materials: pork belly cut into 1cm thick slices; Chop chopped green onion, pat garlic and slice ginger.

2. Heat the oil in a large hot pot, saute the garlic until fragrant, put a little salt in the oil, put the pork belly in the pot, and simmer for 1 minute to quickly fry the meat into golden noodles and lock the gravy. Fry one side first and then turn it over with chopsticks, so that both sides are golden and more beautiful; Then turn to low heat and fry a little lard.

3. Add 3-4 small bowls of hot water, preferably hot water. Cold water will make the meat shrink when it is cold and the taste will become hard. Put ginger slices and abalone, medium and small fire, that is, the second circle of gas stove, about 1W-12W of induction cooker.

4. seasoning: only put a little bit of soy sauce, soy sauce, oyster sauce, salt and sugar, because the taste will be strong when the water converges, and now it's just a rough tune. Cover and simmer for 2-4 minutes.

5. Sprinkle chopped green onion after cooking, taste and adjust again, stir-fry over high fire for a few times before serving.