Ingredients: pork belly, preserved vegetables (dried radish), dried bamboo shoots

Ingredients: ginger slices, green onions, minced garlic

Spice: Thirteen spices ( Or tangerine peel, star anise, grass fruit, cloves, cinnamon, licorice)

Preparation:

1. Cut dried vegetables into shreds and soak in water, dried bamboo shoots (if dried, they must be boiled with water and food powder first) Soft, rinse before rising), cut into shreds, and cut into cubes

2 Saute the pork belly over low heat until fragrant (add ginger slices and wine), add stock, bring to a boil, and season (basic flavor, light soy sauce) , dark soy sauce, southern milk, spices, rock sugar), (low heat) cover and simmer for 20-30 minutes (or pour into the pressure cooker for about 10 minutes)

3 dried vegetables, dried bamboo shoots and water, heat the pot Add super-cooled oil, stir-fry until fragrant, stir-fry the dried vegetables, dried bamboo shoots, add the original roasted meat juice, season with seasoning (basic flavor, oyster sauce), stir-fry evenly and put it into the pot (first put the scallions on the bottom of the pot)

4 Thicken the pork belly (seasoning) with tail oil, put it into the pot and cook