Accessories: garlic seeds, dried peppers, lard, salt, brown sugar, monosodium glutamate, cooking wine, honey and broth.
Exercise:
1. Cook the whole pork belly in a pot, skim off the blood foam after boiling, turn off the fire for about 2 minutes, scrape the impurities off the skin with a knife while it is hot, and cut it into cubes about 2 cm;
2. Put lard in the pot and heat it. Stir-fry garlic seeds and dried peppers in a pot, then pour in the chopped meat and stir-fry until the skin turns pink.
3. Add a little lard to another wok and start frying brown sugar. Pay attention to control the heat and stew slowly, because the color of brown sugar will make you confused whether it is burnt or not, and you can see that it is syrup;
4. Quickly add fragrant meat pieces, quickly stir-fry and color, add salt and light soy sauce, pour broth or water (no main ingredient is 2 fingers), then cook on medium heat, and poke the meat with chopsticks to determine the time to turn off the fire;
Pour a little honey and monosodium glutamate before turning off the fire, in order to improve the overall color and brightness of the dish.