pork belly 550 grams, 5 green vegetables, 6 green onion segments, 6 slices of ginger, 3 cloves of garlic, 3 bay leaves, 3 star anise, 3 small pieces of cinnamon, sugar, light soy sauce, cooking wine, salt, chicken essence.
After preparing all the ingredients, we first wash the pork belly and cut it into small pieces, then add water to the pot and pour a little cooking wine to blanch the pork belly. Blanch it for about 3 minutes, skim off the floating powder, remove it and drain the water to set aside. Then we put a small amount of oil in the pot, add the blanched pork belly, stir-fry until the surface is golden and oily, and take it out for later use. (Don't take out the fried oil, just remove the pork belly)
Then we turn on low heat, add 1 spoon of sugar, stir-fry the sugar color, then add the pork belly, stir-fry evenly, then add a bowl of water, Just leave the pork belly, then add the onion, ginger, garlic, cinnamon and star anise and bay leaves, then add 3 spoons of light soy sauce, 1 spoon of chicken essence, a little salt and 4-5 spoons of cooking wine (the spoon mentioned above is the small one you usually use at home. (Spoon) Then simmer on low heat for more than half an hour, and finally close the sauce on high heat.
Then boil water in another pot, add a little salt, blanch the vegetables, then place the blanched vegetables on a plate, and then place the prepared braised pork on top and it’s done!
