1. Soak dried shiitake mushrooms in clear water one night in advance, soak them in clear water for 10 minutes first, wash off the mushrooms, and then add clear water to soak overnight.
2. Cut the pork belly into chopstick-thick strips.
3. Add water, put ginger slices and cooking wine in the water, and blanch the pork belly.
4. Blanch the pork belly over a low heat, scoop up the blanched pork belly and set aside.
5. Cut the onion into small pieces and fry the onion into crispy green onions over a low heat.
6. In the process of frying the onions, cut the shiitake mushrooms into small cubes and save the water for use.
7. Fried green onion crisps.
8. Put some ginger, garlic, and green onions into the oil of fried onions. After the aroma is released, add the remaining ingredients (see Tips). After sautéing, pick up the ingredients and put them in a tea bag for later use. .
9. Pour the mushrooms into the oil, fry the moisture of the mushrooms, add the pork belly, add the soy sauce, then add the oyster sauce and dark soy sauce, put the onion crisps, pour the mushrooms in the water, after the water is boiled, put in the material bag, low heat Simmer for 1 and a half hours.
Tips:Ingredients: 500 grams of pork belly, 1 onion, 20 dried mushrooms (small)
Ingredients: 20 grams of ginger, garlic, 3 cloves of green onions, 30 grams of dried chili, 2 star anises, 2 cinnamon, 1 piece of bay leaves, 3 pieces of seasoning: 1 spoon of soy sauce, 1 spoon of soy sauce, 1 spoon of oyster sauce
1. When blanching the pork belly, use a small fire, and keep the water in a state where it will not open, so as not to cook the pork belly over the fire.
2. This braised pork rice is not salted, so the amount of soy sauce can be a little more, the ratio of oyster sauce to dark soy sauce is 1:1.
3. After the meat is simmered for about an hour, you can put a few boiled eggs in, so that you can eat the braised eggs during dinner.
4. Add some vegetables you like to make the nutrition more comprehensive.
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