1. Prepare the required materials.
2. Cut off two small onions.
3. Peel the small onions.
4. Cut small onions into rings.
5. Add a small amount of starch, mix well, and disassemble the small onion rings.
6. Heat the lard.
7. After the oil dissolves, 5 layers of heat.
8. Add small shredded onions.
9. Half-fry and half-fry, and evaporate the water to dryness.
10. When the moisture is reduced, the small onions will float and the color will turn slightly yellow.
11. Pick it up quickly and drain the oil.
12. Spread it flat on kitchen paper, soak up the oil, and let cool.
13. Filter out the lard from the shredded onion, which is very useful. Let's talk about its usefulness in future journals.
14. The onion shreds that are left in the air are crispy onion.
15. Put the scallion crisps in a fresh-keeping bag and crush them.
16. Wash the fresh pork belly and cut into 0.5cm cubes.
17. Ginger slices (can be chopped if you can eat ginger), garlic chopped.
18. Add oil to the wok and heat up, then sauté the ginger and garlic.
19. Add diced pork belly.
20. Fry slowly until slightly colored.
21. Control excess grease.
22. Add light soy sauce, aniseed, Shao wine, rock sugar, five-spice powder, pepper and warm water.
23. Don't have too much water, just 1cm more than the diced meat, add the crispy onion crumbs.
24. Stir fry evenly
25. Can be exchanged for soup pot or casserole.
26. I threw a few hard-boiled eggs in it.
27. Continue to heat the pot for 8 minutes.
28. If you are using Adobang without fire, boil the pot after removing the fire and continue to simmer for 1 hour. Serve. (If it is an ordinary soup pot or casserole, it can be boiled slowly for about 2 hours)
29. Take a look at the colored marinated eggs.
30. The fragrant stewed meat is coming out.
