1. Prepare materials and clean them.
2. Prepare accessories.
3. In a dry pan, add the lamb belly and fry until the blood comes out, about 5 minutes.
4. There is no blood on the surface.
5. Pick up and set aside.
6. Make the sauce, mix 4 pieces of southern milk with a little bit of southern milk, and 2 tablespoons of Zhuhou sauce.
7. Hot oil, a little more.
8. Saute ginger and garlic.
9. When the scent comes out, add green onion, peppercorns and star anise to sauté.
10. The taste came out, and the lamb belly was constantly stir-fried.
11. Stir-fry evenly, add 2 tablespoons of cooking wine, light soy sauce, dark soy sauce.
12. Put the mixed sauce together.
13. Let the lamb fillet evenly mix the sauce, add boiling water, just submerge the lamb with boiling water.
14. Then add the horseshoe and carrots and rock candy.
15. If you have a casserole at home, switch to a casserole so that the water will not evaporate too quickly. If we don’t have one at home, just use a wok. After cooking for about 30 minutes, you can add fried bamboo sticks.
16. Cook for another 20 minutes and you can serve. I like lettuce. Just serve lettuce. Lettuce is fine, and watercress is fine.
17. Just roll it for 1 minute and you can serve it.
18. To eat lamb belly, of course, you can’t miss the delicious dipping sauce............ fermented bean curd, 2 pieces, smashed, order it, take a bite, authentic Cantonese taste, perfect match.
19. The warm-up bamboo lamb belly pot is complete.
