1. Wash and blanch pork belly, and cut into thumb-sized cubes.
2. Just a little bit of vegetable oil to moisten the bottom of the pot. Open the fire, add about 20 rock sugars in the cold oil.
3. Use a spatula to cut the rock candy until the rock mash has developed a light caramel flavor and is slightly frothy. In this step, you should pay attention to the heat when the sugar is bright, and don't fry the paste. For beginners, turn the heat down, otherwise it will be messy.
4. Add ginger, garlic, dried chili, grass fruit, old koe, white koe, star anise, sana, bay leaf, cinnamon, cumin and other spices and stir fry together with the pork belly. The meat is colored with sugar and the oil is poured into the mushroom soy sauce. Continue to fry a little white wine until the effect is shown in Figure 4. Be careful not to have a mushy taste. If the pan is overheated, add some water to the soy sauce to avoid sticking the pan.
5. Stir-fry, pour into a stew pot or casserole, add water to drown the pork belly, simmer until soft and waxy (about 1 hour).
6. Add string beans, uncover the lid and simmer for 15 minutes.
7. Pour into the wok, collect the moisture as much as possible, fry until the green beans are slightly yellow, and transfer to the plate. It's time to enjoy the food!
Tips:1. For frying sugar, use rock sugar (white sugar is easy to paste and too sweet), and put the sugar in cold oil to make it shiny. It has a caramel aroma and does not produce a paste taste.
2. Pay attention to the moisture in the pot throughout the whole process. Once the roasted meat has a mushy taste, it will not taste good.
3. This dish is mainly colored with caramel, soy sauce is only an auxiliary function, if the color of soy sauce is darker, it should be used less. The color of the finished product should not be black, it should be red to look good.
