Pork belly with skin 200g sea cabbage (sea spinach) 100g star anise 2g ginger 2g cinnamon 1g fragrant leaves 1g soy sauce 2g aged vinegar 1g cooking wine 3g.

working methods

1: Stripped pork belly with skin with tweezers, washed, boiled in a pot, blanched with blood, fished out, rinsed and cut into pieces.

2. Soak the cabbage in clear water for a while, blanch it, take it out, rinse it, and cut it into sections.

3: Heat the wok, add the meat, stir-fry the ginger to get the oil, pour the wine, a little vinegar, stir-fry with soy sauce and color. Boil water without meat fire, add star anise, cinnamon and fragrant leaves, and cook for 40 minutes on low fire. Then put Chinese cabbage in the sea and continue to cook for 40 minutes on low fire, add salt and collect juice on high fire.