Accessories: 50 grams of carrots, 75 grams of soybeans, 75 grams of mung beans and 50 grams of dried incense.

Seasoning: 3g of salt, 2g of sugar, 5g of cooking wine, 3g of chili sauce 15g, 3g of soy sauce, 5g of chicken essence, 2g of star anise, 2g of cinnamon, 3g of pepper, each with a proper amount.

The practice of stewing hot sauce:

1. Dice pork belly, blanch it with boiling water, and then wash it with cold boiled water to remove blood foam for later use;

2. Dice the dried citron;

3. Peel and dice carrots;

4. Wash onion and ginger, and cut into sections and slices respectively;

5. Take a container, add diced carrots, diced shallots, ginger slices, green beans, soybeans, seasoning packets (aniseed, pepper, cinnamon), diced meat, refined salt, white sugar, cooking wine, soy sauce, Chili sauce, chicken essence and appropriate amount of water, mix well, cover the lid, and turn the pressure cooker to the cooking stall. After adjustment, keep the pressure for a period of time.

6. The pressure cooker and float valve can be eaten after returning to their original positions.

For more information about braised Chili sauce, please check out Minte.com Food Library/Restaurant/Menchili sauce.