Fat but not greasy pork belly tastes better than braised pork. When frying pork belly, put some chopped mushrooms together. The meat is tender and not so greasy. Especially fragrant, better than braised pork. Required materials: pork belly, onion ginger, light soy sauce, rice wine, a spoonful of soy sauce, a little salt, a little pepper, a little oyster sauce, a handful of mushrooms, an octagonal, a piece of cinnamon, three dried peppers, two fragrant leaves, a tsaoko, onion, quail eggs, a handful of crystal sugar and beer. Production steps Prepare a piece of pork belly, clean it, and then cut it into thick pieces with a knife about 0.8- 1cm thick. Boil water in a pot, add pork belly slices in cold water, add a onion knot and 2 slices of ginger to remove fishy smell. After boiling, skim off the foam and boil for about ten minutes. Rinse it with running water after taking it out. Take it out and drain it after washing. Put the pork belly in a pot, add a little soy sauce, a little soy sauce, add a little rice wine to remove the fishy smell, add a spoonful of soybeans, a little salt, a little pepper and a little oyster sauce, and stir well by hand. Set aside and marinate for 20 minutes.

Prepare ingredients. One star anise, one cinnamon, three dried peppers, two fragrant leaves, one tsaoko and one green onion. Heat oil in the pot, add the cooked quail eggs, fry until golden brown, and serve. Don't add what you don't have. Pour oil from the pan, add rock sugar when the oil is hot, cook the rock sugar with a small torch until it melts, and then cook it until it becomes red dates. Add the marinated pork belly slices and stir-fry until the color changes. Add all the ingredients and stir-fry until fragrant. Then pour boiling water that can pass through the ingredients into it. Add a handful of mushrooms soaked in advance. Boil and pour into the casserole. If there is no casserole, use an iron pot. Cover, boil and stew for 20 minutes. Time is up, take out all the ingredients inside, and then pour in the quail eggs. Cover and stew for 20 minutes. There won't be much water in it then. You can cook at this time. Sprinkle some chopped green onion in it without any seasoning.

A bowl of tender pork chops and sparkling risotto will make the most picky children have an appetite at dinner time, which is absolutely irresistible. In addition, this is a new way to use leftovers! Pork belly is one of the most common ingredients in Asian cuisine. People in Taiwan Province Province cooked delicious and witty dishes in braised pork and pork belly in Taiwan Province Province. Shanghai people like braised pork belly with Shanghai flavor, while Hunan people want to eat Chili, so their braised pork belly is spicy and fragrant. Braised pork belly in Guangdong is added with red fermented bean curd and flavor enhancer. In short, with pork belly, you can't go wrong. This instant stewed pork belly and mushroom mixed rice is a simplified version of our favorite dish, which aims to satisfy your taste of stew at a critical moment. Delicious mushrooms will only add flavor to this dish.