1. The right amount of small pork belly, cut into thick slices; the right amount of small red pepper, cut into chili rings; the right amount of garlic seeds, 1 star anise; the right amount of okra, cut the head and remove the stalk, and cut into the same length.
2. Put more oil in the pot and heat it to 40% heat. Use chopsticks to test the oil temperature. The temperature of the oil is suitable for small bubbles on the side of the chopsticks. The okra is cut off from the bottom, and the oiled okra will not salivate. After the life is broken, use a colander to remove it from the tray for use.
3. Put a small amount of oil in the pan and pour the pork belly evenly. Add the right amount of water, the amount of water should be able to cook the pork belly. Cover the pot and cook the pork belly over high heat. After the pork belly is cooked, stir-fry the water over high heat.
4. Stir-fry the water and turn to low heat to fry the oily pork belly. Turn the pot to low heat and fry slowly so that the fried pork belly is fragrant. After frying the fragrant side, turn it over, continue to turn the pot to low heat and fry slowly to get the oil. When there is too much oil in the frying, the pigskin will explode and hurt people. At this time, grill the pork belly to the side of the pot, with the skin facing upwards. Turn to medium heat and continue to fry out the oil.
5. Enter the octagonal break. Add garlic seeds and stir-fry pork belly. Add the soy sauce and stir fry evenly. Add the right amount of water, salt, ginger, pepper, and cover the pot with a big fire to get the juice of the pork belly. After the pork belly comes out of the juice, open the lid and put in the red pepper rings.
6. Put an appropriate amount of shredded onion on the bottom of the pot to prevent the pork belly from sticking to the bottom. Remove the pork belly, spread the bottom of the pot, and save a few pieces for decoration. Put the okra into the pot and put it into shape, remove the chili rings and garlic seeds from the pot, garnish, and cover with the remaining pork belly. Pour the broth into the pot, sprinkle an appropriate amount of chicken bouillon, cover the pot, boil it on a low heat, and it will be ready in 5 minutes (the heat is invisible).
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUxODYwMDE0MA==.html
