1. Cut the pork belly into pieces and prepare the fungus for soaking.
2. Spring bamboo shoots and cut into pieces.
3. Blanch pork belly.
4. Pour oil in the pot, put the stew ingredients, and sauté until fragrant.
5. Put rock sugar until saccharification.
6. Put the meat and stir fry to change its color.
7. Stir fry with green onion, ginger, bamboo shoots and fungus, add soy sauce, cooking wine and water in turn. Cover and simmer for 20 minutes over medium and small heat.
8. Add an appropriate amount of salt and harvest the juice over high heat.
Tips:You can add chili in moderation for better taste.
Salt can be omitted.
To add fungus to make this dish more nutritious, it is not necessary to add it.
