Pork belly diced 300g

2 scallions

Barbecued pork sauce 1 spoon

Ribs sauce 1 spoon

Half a spoonful of bean paste

Starch 15g

Water 100ml

Cooking wine 50ml

Sugar 10g

-Steps-

1. Pork belly is peeled and diced for later use. It can be cut into smaller pieces for easy taste.

2. Put the oil in a hot pot and add the onion to saute. In this step, you can also saute half an onion diced, which will taste better, depending on your personal preference.

3. Pour pork belly and stir-fry until the meat turns white.

4. Add the seasoning, stir well, then simmer for 5 minutes with medium and small fire to make the seasoning taste, and then add water to stew for 30 minutes.

5. thicken the water starch, pour it in and stir well, let the soup thicken and turn off the heat.

6. Put it in a bowl and let it cool, then it can be used as the stuffing of barbecued pork buns.

7. Bread version of barbecued pork bun, you can do this if you have a toaster at home.

8. Chinese barbecued pork buns have always been my children's favorite.

-Tips-

Pork belly is fat and thin according to personal preference, and individuals still like fat meat.