Name: Carrot Pork Belly
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 600g Pork belly; 1 piece radish; 3s Shiitake (dried); 3 slices ginger; 1 small piece Cinnamon; 1 piece star anise; 1 shallot; a little oil; 2 tbsp Cooking Wine; 1 tbsp Soy sauce; A few crystal sugar; 1 tsp salt

Carrot Pork Belly

1. Prepare all the ingredients you need

2. Soak the mushrooms in hot water

3. Put clean water in the pot, add 1 tablespoon of cooking wine, then put the washed pork belly into the pot and soak for 10 minutes

4. Bring to a boil, blanch the pork belly for a minute or two and remove it to drain

5. The blanched pork belly let cool and cut into small pieces

6. Peel and wash white radish, cut into pieces with a hob

7. Wash the green onions and tie them into knots. Use clean water to rinse off the dust on the surface of the cinnamon and star anise.

8. Soaked shiitake mushrooms cut into small pieces

9. Heat the oil in the pan

10. Pour in the pork belly and stir-fry, stir-fry until the pork belly becomes oily and discolored, then serve

11. Leave the bottom oil in the pot, put in a few rock sugar, and cook until the color of the rock sugar becomes darker and bubbling

12. Pour in the fried pork belly

13. Stir fry evenly so that the pork belly is evenly coated with sugar

14. Add 1 tablespoon of cooking wine

15. Add soy sauce

16. Add the dark soy sauce and stir-fry evenly

17. Add boiled water without pork belly

18. Probably this amount of water is good

19. After the fire is boiled, skim the scum

20. Add green onion, ginger, star anise and cinnamon

21. Add shiitake mushrooms

22. Add white radish after simmering for 15 minutes

23. Stir fry evenly

24. Cover the pot and simmer on medium heat for about 30 minutes. Open the lid and stir fry a few times in order to avoid sticking the pot.

25. Stew until the white radish is soft and cooked, harvest the juice over high heat

26. Add appropriate amount of salt to taste before serving, stir well and then serve

27. Served and sprinkled with chopped green onions

28. Finished product

Tips:
1. When the pork belly is blanched, adding cooking wine can help remove the fishy;
2. The rock sugar used for frying sugar can also be replaced with white sugar;
3. Pork belly is best to choose fat and thin ones. Too lean will taste very woody, and too fat will be very greasy.