500g pork belly with skin, 200g eggplant

200g potato, 200g lotus root

100g carrot, 95g cooking wine

65g rock sugar, a little oil< /p>

A little each of star anise, peppercorns, cinnamon and 1 spoonful of dark soy sauce

2 shiitake mushrooms

How to make braised braised pork

1. Pork belly Cut into pieces and run through water to remove blood foam.

2. Chop onion, ginger and garlic and set aside

3. Sichuan peppercorns, star anise and cinnamon. 4. Cut eggplant, potatoes, lotus, mushrooms and carrots into cubes and set aside.

5. Heat a little oil in a frying pan. When the oil is cool, add rock sugar and slowly heat the sugar until it bubbles.

6. Add the meat pieces and stir-fry until browned, add an appropriate amount of water (the amount of water should cover the meat), add a spoonful of dark soy sauce, and add shiitake mushrooms and lotus root. Bring to a boil over high heat, then simmer over low heat for 1 and a half hours, then add an appropriate amount of salt.

7. Add eggplant, potatoes and carrots. Simmer over low heat until the vegetables are cooked, then switch to high heat to remove the soup, then it's ok.