1. The shiitake mushrooms are soaked in warm water at about 40 degrees to soften, washed and chopped for later use. Dried green onions and ginger are all chopped into equal-sized pieces. Cut the pork belly into 4 cm long and 1 cm wide strips, and chop the sprouts for later use;
2. Pour oil into the automatic pot, add sprouts, shredded mushrooms, chopped green onions and ginger;
3. Spread the cut pork belly in the pot, pour in rice wine, dark soy sauce, light soy sauce, sugar, and stir the ingredients in the pot with a spoon;
4. Add about one knuckle of water without any ingredients;
5. Cover the lid and start the function of "Broiled Pork" for automatic cooking;
6. After cooking, just open the lid and stir well. If there is still soup, you can use the [Dry pot] program to collect the juice again (other pot types can use [Zhi Cooking] or [Dry Pot Stir-Fry]).
Tips:The key to making braised pork is to simmer it slowly for a more fragrant taste.
There is no salt in the whole dish, because sprouts, dark soy sauce and light soy sauce all have a salty taste.
Sprouts are sold in many supermarkets, usually on the shelves selling pickles. If there are no sprouts, you can leave them alone.
The pork belly is cut into 4 cm long and 1 cm wide strips that are most suitable for braised pork.
Scallions are very flavorful, so it is recommended not to omit them. You can buy them in large supermarkets or vegetable markets.
The broth of this stewed pork can be adjusted according to your own preferences. If you like bibimbap in soup, you can add more water, but don't have too much soup, and it will taste better if it is thickened.
