1. Wash the pork belly and blanch it in boiling water to remove the fishy smell. You can cook it for a while, and it will save time when it is simmered later, and it will taste better.
2. While boiling the meat, prepare carrots and onions.
3. Cut the onion into small cubes. It's better to buy small onion heads for more fragrant. I didn't buy them and can only use ordinary ones instead. I used a whole one. The cooked stewed pork is very fragrant!
4. Carrots are also diced.
5. Let the boiled pork belly cool and cut into small cubes.
6. Heat the pan, pour more olive oil and stir-fry the onions over medium-low heat until the onions become fragrant and transparent. I fry for about ten minutes.
7. When the onion is taken out, pour the diced pork belly on a low heat and stir out the oil in the meat. Stir for a while until the diced meat is golden brown, cook in the cooking wine, then pour the diced carrots and the previous onion and continue to stir fry.
8. Pour the light soy sauce and dark soy sauce with oyster sauce. To color the dark soy sauce, you can add more and stir fry to make the dishes color.
9. Put a piece of yellow rock sugar, pour more hot water, it doesn't look like a knuckle of the material, because it needs to be simmered for about half an hour on medium and low heat to prevent the juice from drying up and sticking to the pot. Stir-fry continuously during the period, and finally the fire is finished when the juice is received!
Tips:The onion must be sautéed on a low heat, wait until the onion becomes transparent, so that the aroma of the onion will come out. The hot water needs to be added at once, and the stewed pork will be fragrant and thick in the soup. The family simple version does not have marinated eggs, but you can definitely murder several bowls of rice!
