1. Material collection diagram. 500 grams of pork belly, 1 small vegetarian chicken, 1 small piece of Beijing onion, 3 or 4 slices of ginger, appropriate amount of pepper powder, 3 red peppers, 2 star anises, 1 grass fruit, 2 bay leaves, 2 garlic cloves.
2. Boiled water. Clean the pork belly, cut into small pieces and place in a boiling pot, boil the water slightly.
3. Rinse with clean water and drain the water.
4. Heat up a saucepan, add an appropriate amount of salad oil, add spices to the oil and sauté until fragrant.
5. Add pork belly.
6. Stir-fry evenly, stir-fry until the fat oozes slightly, add rice wine, light soy sauce, dark soy sauce, and pepper powder.
7. Stir-fry evenly, add plain water. Bring to a high heat and turn to low heat until the pork belly is half cooked.
8. Cut the small vegetarian chicken into small pieces.
9. Season with sugar and salt, add vegetarian chicken, continue to cook over low heat, until the pork belly is soft and rotten.
10. Finished picture.
11. Serve in a bowl and sprinkle chopped green onions.
Tips:1. The braised pork should have been fried for color. I omitted this step and cooked it until half cooked and added rock sugar. The taste is also good.
2. The pork belly can also be simmered in high heat to collect the juice. I will save more soup for the bibimbap.
3. Bibimbap in broth is not easy to pick out, so I put pepper powder.
4. Light soy sauce has umami flavor, braised meat food, no need to put other umami flavor seasonings.
