1. Prepare ingredients: pork belly, carrots, Chiba tofu, fungus, green onion, ginger and garlic.
2. Sliced pork belly.
3. Carrots are sliced, and Chiba tofu is sliced too (I forgot to take a photo, sorry).
4. In order to get rid of the fat and greasy feeling of pork belly, first fry the pork belly in a hot pan to force out the fat
5. Fry the golden brown on both sides and remove.
6. Order the ingredients in the order of Chiba tofu, pork belly, carrots, fungus and chopped green onion, ginger and garlic.
7. The fat-refined pan is boiled again.
8. Pour the fat and sauté the chopped green onion, ginger and garlic.
9. Add table salt.
10. Add light soy sauce.
11. Add fuel consumption.
12. Add the leftover chicken broth from making a large plate of chicken.
13. Cover and simmer for half an hour.
14. Turn off the heat and sprinkle with coriander before serving.
