1. Slice the pork belly, add the cooking wine, light soy sauce, soy sauce, pepper, sesame oil, onion, ginger, stir evenly and marinate for about 10 minutes.
2. Soak daylily in warm water
3. It's best to water the fungus in advance and set aside.
4. Cut the dried tofu and gluten into strips for later use.
5. Beat the egg, stir-fry and serve.
6. Rinse the well-watered ingredients, tear the fungus into small pieces, and cut the daylily into small pieces.
7. Pour the bottom oil into the pot, add the aniseed when the oil is hot, stir-fry the dried chili until fragrant, pour in the marinated meat, drizzle a little soy sauce and stir fry to change color.
8. Pour in dried tofu and stir-fry until the color turns yellow.
9. Continue to add the fungus and stir fry the cauliflower.
10. Add an appropriate amount of salt and oyster sauce and simmer for about 15 minutes.
11. Finally, add egg and gluten, stir, and pour in a small amount of water starch.
12. This stewed bittern has no shrimp (my child has an allergic physique). You can cut the shrimp into small sections, pour a small amount of base oil in a separate pot, stir fry to change the color, and add it to the stewed three fresh marinade.
13. Shred cabbage, blanch in water and drain, and shred cucumber.
