Ingredients: 500g pork belly.

Accessories: pepper 10 onion/kloc-0 ginger/kloc-0 soy sauce 1 0g sweet noodle sauce 1 0g sugar 10g fragrant leaves, 3 pieces of star anise 1.

The act of holding meat.

1. Wash pork belly with skin.

2. Put a few slices of ginger and a spoonful of cooking wine in the wok and blanch the meat.

3. Remove and clean the floating foam and control the water to dry.

4. Cut the meat into pieces about 1cm wide.

5. Earn a small bowl, add sweet noodle sauce, soy sauce, soy sauce and sugar.

6. Mix the seasoning with the pork belly and marinate in the refrigerator for 2-4 hours.

7. It is best to use a casserole to make the meat more moist and the stew effect is good. My casserole has been broken for a long time, so I didn't buy it again. I used waterproof stew. Onion and ginger slices are padded at the bottom of the waterproof stew pot.

8. Put the marinated meat on the onion and ginger, add the prepared spices such as star anise, fragrant leaves and pepper, and pour the seasoning soup when marinating. If it is not uniform with the meat, you can add a little water. Just put the soup and meat together.

9. Put the stew in the pot, cover the pot and cook for 2 hours.

Cooking skills This dish does not need salt, because soy sauce, soy sauce and sweet noodle sauce are all salty.

Ginger slices with onion on the back can not only immerse the flavor of seasoning into the meat from bottom to top.

If there is a casserole, it is best to use a casserole. It can better moisturize and stew well.

In cook the meat, it's best not to drain water, and stew it with soy sauce until it's crispy. I put these soups in the stew with the meat. If you like something light, you can put a little water in it.