1. Put fresh pork belly in cold water, add cooking wine, salt, green onion ginger, dried chili, aniseed, peppercorns, and bay leaves to boil over high heat.
2. After boiling, skim the froth and cook for about 20 minutes on medium heat.
3. When the chopsticks can be gently pierced into the meat, turn off the heat and remove the cold water to rinse.
4. (If possible, put the meat in the refrigerator for one day, then take it out the next day)
5. Wash the mung bean sprouts and blanch them in a pot of boiling water.
6. The blanched bean sprouts are too cold, squeeze in dry water, and put on the bottom of the plate.
7. Chop garlic and shred the red rice pepper with a knife. Chives, chopped green onions.
8. The drunkard peanuts are crushed with a kitchen knife.
9. Cut thin slices of pork with a knife. The thinner the better.
10. Take a small bowl, add red rice pepper, minced garlic, salt, monosodium glutamate, sugar, light soy sauce, vinegar, sesame chili oil, sesame oil, Laoganma tempeh chili paste and stir well.
11. Place the sliced pork slices evenly on the mung bean sprouts.
12. The ground peanuts are sprinkled on top of the flower flesh.
13. Pour the mixed juice on the flesh and sprinkle with chopped green onion.
Tips:It’s best to put the pork in the refrigerator and eat it the next day. \nThe thinner the slices of meat, the better. \nThe ingredients of the spicy sauce can be adjusted according to personal taste.
