Put the meat

Don't say it, I still don't know where the baby looks at this dish, if you have to eat it, then serve it.

Ingredients

Porkbelly 500 gram

Greenonions two roots

Greenpepper 7 piece

ingredient see figure

Cooking Instructions

Buy a piece of pork belly that is a little square, cut it into a centimeter-thick slice, pot it under cold water, add green onion knots, ginger slices, and cooking wine to blanch it.
Boil the water until the blood comes out, then turn off the heat.
Pour out the warm water, rinse it clean, put it in a drained basket and control the moisture.
Heat the oil and add a few old rock sugars.
Bring to a boil on low heat until bubbling.
Pour in half a bowl of boiling water and bring to a boil, and the sugar will be fried.
Then turn on high heat, pour in the pork belly and stir-fry to color.
Prepare a casserole, cut the green onions into sections and spread them on the bottom of the pot, this to avoid sticking to the bottom.
Then put the pork belly into the casserole, pour the sugar color into it, add five dried chilies, four slices of ginger, two slices of cinnamon, four slices of bay leaves, and two star anise.
Pour in a pour of beer.
Then add two teaspoons of salt, two tablespoons of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of oyster sauce, and three teaspoons of thirteen spices.
Add enough water for the last time and boil over high heat.
When the heat boils, skim off the floating residue, then turn off the low heat and cover and boil for 75 minutes.
When boiling, remove the stems and seeds of the green chili peppers and wash them.
Heat the oil and turn off the heat
Add the green peppers
Simmer over low heat until tiger skin is like a tiger skin and set aside
Boiled for 75 minutes, uncovered, and spices removed
Stack the green chili peppers on top, cover and continue to cook for 15 minutes
Okay, turn off the heat and put it on a plate, use green chili peppers to lay the bottom to shape the meat, pour the soup at the bottom of the pot, garnish it with coriander and serve. A pot full of one-time snatching, juice soaked rice is quacky