Pork Belly Roasted Vegetarian Chicken
1.
Material collection diagram
2.
Clean the pork belly and cut into small pieces, put it in a boiling pot and blanch water. After the water is boiled, the meat will change color and cook slightly.
3.
Pick up the meat, clean it, and drain the water
4.
Small vegetarian chicken cuts
5.
Heat up a saucepan, add a proper amount of salad oil, add the oil to the seasoning and saute
6.
Add the meat and stir fry evenly. Stir-fry on low heat until the fat leaks out
7.
Add rice wine, light soy sauce, dark soy sauce, and pepper powder, stir and stir evenly
8.
Add plain water to cover the meat. Turn to low heat and simmer for about 30 minutes
9.
㛲Pork belly is half cooked, add salt, rock sugar, and vegetarian chicken
10.
Continue to simmer until the pork belly is crispy and ready
11.
Sprinkle chopped chives
Tips:
1. The braised pork flaps should be fried in sugar color. I omitted this step and simmered until the pork belly is half cooked and added rock sugar. The taste is also good
2. Stew until the pork belly is crispy, you can collect the juice on high heat, or you can leave more soup for bibimbap, the taste is very good
3. Light soy sauce has freshness, no need to add other umami seasonings
4. The amount of water for the stew is best to add enough at one time. If you need to add water halfway, it is best to heat the water
5. Adjust the amount of spices according to their own taste
