1. Soak the dried bamboo shoots in warm water for 4 hours to soften, clean, remove and squeeze dry and cut into small pieces for later use, cut the pork belly into large pieces, and peel and slice the ginger.
2. Take a bowl, add the seasonings except cooking wine, stir well and set aside, add a little vegetable oil to the pot, add ginger slices and sauté
3. Then carefully put in the pork belly and stir fry quickly to prevent frying. When the meat is simmered until slightly golden, add the bamboo shoots and stir for a while
4. Then pour the pre-adjusted seasonings, stir evenly, then add the cooking wine that will not have the meat, and stir all the ingredients evenly
5. Put all the ingredients into the rice cooker with juice, select the function of boiling soup, turn off the rice cooker, and let it simmer automatically
6. Take out the braised pork belly, put it in the pot again, collect the juice on high heat, then try the taste, add a little salt and a little water starch
7. Just collect the thick juice
