5 grams of Amomum tsaoko; 5 grams of fragrant fruit; 5 grams of fennel; Ginger slices10g; Garlic cloves10g; 5 grams of cinnamon; Cooking wine10g
Soy sauce10g; Sugar10g; Salt10g
1, pour the flour into the basin, add water to mix the flour, mix it into catkins, wake up for half an hour, blanch the pork belly in a cold water pot, and then take it out and cut it into diced meat.
2. Pour water into the pot, add star anise, dried pepper, pepper, angelica dahurica, tsaoko, fragrant fruit, fennel, ginger slices, garlic cloves and cinnamon, and then add diced pork belly.
3, pour cooking wine, soy sauce, salt, rock sugar, add eggs, cover the pot and stew for half an hour, and put it into a bowl.
4. Crush the bread, brush it with a layer of oil, brush the oil surface to fit it, roll it into a cake, coat the bottom of the pot with a layer of oil, put the bread into the pot, bake both sides with low heat, and separate the bread.
5, then bake both sides, put them into the plate, brush the sweet noodle sauce, divide the marinated egg into four, put the marinated meat, shredded onion, shredded carrot and shredded ham, and seal the bottom.