condiments

pork belly

750 grams

Dried lentils

80 grams

condiments

oil

Proper amount

salt

Proper amount

crystal sugar

80 grams

Braised sauce

2 tablespoons

Light soy sauce

2 tablespoons

white vinegar

0.5 tablespoon

Star Anise

two

verdant

three

ginger slice

four

Dried hawthorn

4 tablets

Cooking wine

3 tablespoons

step

1. Fine pork belly, with three layers of five flowers, cut into squares, put it in clear water and soak it in a tablespoon of cooking wine for 20 minutes to remove some blood.

2. Then blanch it in a cold water pot to remove some blood stains.

3. Take it out and rinse it for later use.

4. Soak lentils in advance 1 night, and then cut into small pieces. Don't pour the water soaked in lentils.

5. Prepare shallots, ginger slices, hawthorn, aniseed and rock sugar.

6. put a little oil in the pot, stir-fry the pork belly on high fire, and then pour out the oil and stir-fry it.

7. It is enough to hang the bottom oil on the wall in the pot. Add 2/3 crystal sugar and stir-fry until amber. Turn off the fire with a fisheye, add the braised pork and stir fry quickly, so that the sugar color hangs on the meat.

8. Add appropriate amount of boiling water to boil and transfer to casserole.

9. Continue to pour the water soaked in lentils into the casserole.

10. Add shallots, ginger slices, aniseed and hawthorn, pour in soy sauce, soy sauce, white vinegar and cooking wine, bring to a boil over medium heat, and stew for10.5 hours (you must wait patiently if you want to eat delicious food, because you can't eat hot tofu if you are impatient).

1 1. Add the soaked lentils in the last half hour and stew for another half hour.