1. Slice ginger and garlic, wash the star anise
2. Wash the green onions and cut into sections
3. Rinse the pork belly, blanch the water, put the blanched pork belly in a soup pot, add water just covering the surface of the meat, boil for 30 minutes, then use chopsticks to pierce it through.
4. Remove the cooked meat, let cool, and slice the meat
5. Pour a small amount of oil into the pan, add the meat slices, and stir-fry until the fat in the meat comes out and the meat becomes transparent. Shovel out of the pan
6. Leave a little oil in the pot, add ginger and garlic and stir fry for a fragrance
7. Pour the pork belly into the pot, cook with other seasonings, and stir-fry evenly
8. When it comes out of the pan, pour in the shallots and stir-fry evenly, and out of the pan
Nong Nong phrase:
Many people wait until the meat is cold before cutting it. That way, the fat and lean meat will easily break, and it will be hot when it is hot. If you want to cut out the same thickness of meat, you can dip the picked meat in cold water, and cut it when the outside is cold and the inside is hot.