1. If you like to eat pork belly, you can choose pork belly. If you don’t like fatty, you can buy pork forelegs. The forelegs are tender and have a little fat, which will be more fragrant.
2. 200 grams of mushrooms, sliced.
3. Chili, you can leave it or not, according to whether you eat spicy or not
4. Put a small amount of edible oil, add a small amount of rock sugar and fry the sugar color. Slowly stir-fry on low heat until bubbles emerge. The first time you fry the sugar color, you can cook the sugar color appropriately.
5. After frying the sugar color, put the previously cut diced meat (the meat is cut into about 1.5 cm cubes) and various spices into the pan to fry, add cooking wine, dark soy sauce, light soy sauce, one spoon each. Look good on the spoon I use. Stir-fry slightly and add water, about 1000ml, cover the pot and bring to a boil on high heat, and simmer for 1 hour on low heat.
6. Simmer the mushrooms on low heat for about 50 minutes, continue to simmer for 10 minutes, uncover the lid to collect the juice, add water starch to slightly thicken the juice. Prepare to be out of the pan. If the taste is a little heavy, add salt before the pan. These ingredients are enough for 3-4 servings of braised pork and rice.
7. Pour the juice on the rice, a perfect match. .
