1. Wide powder slightly cut short
2. Soak the broad powder in boiling water for at least 20 minutes. It’s better to feel that the broad powder won’t break when pinched but it doesn’t have hardness
3. Cut the pork belly into large pieces and wash them well
4. Pork belly, blanch it in water, remove it~
5. Prepare the ingredients. Rock sugar, green onions, ginger, garlic, pepper. How much to prepare according to personal taste
6. Hot pot, small cremation rock sugar
7. No particles, caramel color, stickiness is preferred. The temperature should not be too high, or it will burn directly.
8. Pork belly that has been blanched and drained
9. Rumbling evenly
10. After about three minutes, add ginger and garlic, pour in an appropriate amount of soy sauce, and color. Cover the pot and cook for ten minutes on medium heat.
11. After proper rumbling, add boiling water and bring to a boil.
12. I think the meat is almost cooked and the water is boiling.
13. Touch the kuan noodles, it feels okay, and then put it in the pot. If you feel the kuan noodles still feel hard, then soak in boiling water again, and the pork belly will be simmering. When it's almost done, let's go to the pot.
14. Turn it over evenly~
15. Add chili
16. Simmer on high heat for ten minutes, collect juice on low heat, and add seasonings. Add green onions
Tips:Stew more, the longer the stew, the more delicious the meat, the fat is super fragrant, the longer the stew, the smoother the bread.
