1. Prepare the ingredients: one section of peeled pork belly, two aniseed, two slices of ginger, four sections of green onion, boiling water 1000ml; 20ml of chili oil, appropriate amount of garlic, 20ml of soy sauce, 5ml of rice vinegar, 5ml of sesame oil, a little sesame oil, and a little salt , The right amount of chicken essence, a little thirteen fragrant.
2. Pour boiling water into the stewing beaker, close the lid and shake
3. Preheat and simmer for five minutes.
4. Put the pork belly into the container, pour the boiling water in the stewing beaker into the pork belly container, and preheat the pork belly.
5. Drain the pork belly and put it in a braising beaker, add sliced ginger, green onion and aniseed
6. Pour boiling water and close the lid. Simmer in a beaker for two hours.
7. During this period, the sauce is made. The garlic is peeled and rolled into a garlic paste into the container. Add soy sauce, chili oil, rice vinegar, sesame oil, sesame oil, thirteen incense, salt, chicken essence, and sugar and mix well.
8. Stew the beaker and open the lid to take out the pork belly, slice the pork belly in cold water
9. Plate.
10. Pour the pork belly into the sauce
11. Enjoy.
12. Fat and not greasy
Tips:1. Pork belly needs to be peeled before making. This step cannot be omitted.
2. The pork belly needs to be preheated for braising, otherwise the taste will be poor.
3. The pork belly needs to be simmered in cold water, sliced and plated, and the sauce needs to be cold when poured.
4. The remaining garlic white meat can be fried for practical use, and it tastes good.
