1. Wash the five-ring meat and cut into chunks
2. Boil water in a pot under cold water, boil the meat and turn the color, slightly cook
3. After picking it up, rinse with hot water and drain the water
4. Prepare the stew ingredients, I didn’t shoot the ginger
5. Heat the saucepan and put the salad oil in the saucepan, put the spices in the oil and saute
6. Add pork belly and stir fry evenly
7. Stir-fry on low heat until the pork belly has fat. Add rice wine, light soy sauce, dark soy sauce and stir fry evenly
8. Add appropriate amount of boiled water, no meat, add the shallots
9. Cover the pot, turn to medium and low heat and simmer for about an hour
10. The dried plums are cleaned and washed repeatedly to remove the salt
11. Stew the pork belly until half cooked, add salt and rock sugar to taste
12. Add dried plums
13. Continue to simmer until the pork belly is crispy and ready
Tips:1. Blanch the pork belly in a pot with cold water, and clean it with hot water after picking it up;
2. The amount of light soy sauce and dark soy sauce is increased or decreased according to the color of the braised dishes you like;
3. It is best to add enough water for the stew at one time. If you need to add water halfway, you must heat the water.
