1. I usually use two or three kinds of mushrooms together in the pan, without oil, and fry them on medium and low heat until the mushrooms are fragrant.
2. Put pork belly slices and fry half-cooked and stir fry with mushrooms.
3. Pour in rice wine to absorb the essence.
4. Pour two large cups of water, pour the light soy sauce into a high heat and bring to a boil. Turn to low heat and simmer for 20 minutes.
5. This time I added a few slices of black truffles and simmered together, the aroma will be more intense after being out of the pot. It's delicious even if you don't let it go, we drank all three of us every time a big pot!
