Braised Pork Belly with Rice
1.
A piece of pork belly, remove the remaining hairs, and rinse with water.
2.
Cut into 2cm squares for later use.
3.
Three roots of wild rice, remove the shell and wash.
4.
Cut the hob block for use.
5.
All kinds of ingredients.
6.
Heat the pan with cold oil, stir fry ginger, star anise, cinnamon, bay leaves and dried chili.
7.
Stir fry for aroma, add pork belly and stir fry.
8.
Stir fry until the meat is browned, add rock sugar and stir fry.
9.
Stir fry with soy sauce.
10.
Stir-fry until it is colored, pour in some boiling water, turn to low heat and simmer slowly.
11.
After 20 minutes, put in the sliced wild water chestnuts.
12.
Add garlic when the broth is boiled again.
13.
Season with salt.
14.
Simmer for another 10 minutes, until the sauce is collected over high heat and ready to be served.
Tips:
1: The main seasoning is light soy sauce. Just add a little salt to avoid over-salty.
2: You don't need to crush the garlic, just put the whole garlic into the pot.
3: If you can eat spicy, it can be replaced with more spicy dried Chaotian peppers.
4: Rock sugar is used to improve color, if you don't like it, don't use it. The elves use less and can only taste a little sweetness.
5: Personal preference, keep a little more soup, it is also good for bibimbap. That's how the elves do it, hehe~~~