Raw materials for the stew: 500g of pork belly with skin, 3g of soy sauce 1 00g, 3g of aniseed, 4g of onion, 3g of ginger slices, 5g of soy bean curd, 2g of refined salt, 0g of sugar15g of cooking wine15g, and 5g of purified oil.

The practice of small stew:

(1) Scrape the residual hair on the pork belly, wash it, and cut it into pieces about 2.5 cm square.

(2) Sit in a wok and put clean water. After the water boils, put the meat pieces into the frying pan, remove the blood foam, and control the water after taking out.

(3) sit in a pan with strong fire, add clean oil and white sugar, fry until it is brown, and then stir-fry the meat in the pan and color it; Add onion, ginger, aniseed, cook wine, put soy bean curd and clear water, the water should overflow the meat, boil over high heat, and simmer over low heat; Then add soy sauce and salt to find a good mouth, stew until it tastes good, and collect the soup slightly, then put the meat with juice into the soup plate.

Characteristics of small stew: the meat is cooked and rotten, the color is rosy, the flavor is mellow and the food is mellow.