Cut 2 pieces of pork belly into 2*3cm cubes.

3 Wash the garlic bolts and cut them into cubes for later use.

4 mince garlic and ginger, prepare rock sugar and stew spices for later use.

5 Boil a proper amount of water in the pot, put the pork belly in boiling water until it changes color, take it out, wash it and drain it for later use.

6 Heat the pot, do not put oil, add the cooked pork belly pieces, stir-fry until the surface slightly discolors to give oil, pour out the excess oil, and put the pork belly out for later use.

Wash 7 pots, add 1 tbsp (15ml) of oil, add rock sugar and cook. When the color of the rock sugar solution darkens, pour in the fried pork belly and stir fry.

8 After the pork belly is basically colored, add cooking wine, soy sauce and soy sauce and mix well. Add boiling water and bring to a boil. ) Add star anise (fennel) and cinnamon.

Cover and turn to low heat, keep the water slightly boiling, stew for about half an hour, pay attention to observation in the middle, and don't boil the water dry. When the meat is tender, add potatoes and carrots, season with salt, 10 minutes later, turn to high heat, and when the soup becomes thick and sticky.

1. Prepare materials. Dad likes to eat Chili, and put three spicy ones.

2. Put the solid materials except eggs into the cyclone of Tupperware and break them. Of course, it is best for everyone to have a chef's machine, and the picture is probably enough.

3. Beat the eggs in, just stir them evenly, and then add the right amount of salt and pepper, salt and black pepper according to your own taste. It is recommended not to put too much salt, because if you don't feel enough to eat, sprinkle some salt and pepper and add some onions, which will be more fragrant.

4. Pot, less oil, potatoes are quite oil-absorbing, not too little, just fry until both sides are golden.

Pappa thinks it will taste better if the side is a little burnt.