100min

raw material

Pork belly and green pepper

seasoning

Light soy sauce, light soy sauce, rock sugar, salt, pepper, onion, ginger and monosodium glutamate.

Spice: Illicium verum, Cinnamomum cassia, Amomum tsaoko, Angelica dahurica and fennel

Production method

1. Cut the pork belly 5minto large pieces, put it in a pot with cold water, add ginger slices and cooking wine, and boil it for another 5 minutes to remove blood and foam.

2. Heat the oil in the pot, add the rock sugar, stir-fry until the bubbles are red, add the pork belly, soy sauce and soy sauce, and evenly wrap and color.

3. Put ginger, onion, star anise, pepper, fragrant leaves, cinnamon, cardamom, fennel, Amomum tsaoko and angelica dahurica into a saucepan, add water and boil for 15min in advance to obtain brine.

4. Pour the meat and soup into the brine and stew for 90min.

5. Less oil in the pan, add the cake embryo to fry until golden on both sides, air fry at 200 C for 6 minutes, and turn it over halfway. Cut the bun from the middle, chop the braised pork and green pepper and add them to the middle of the bun.