Braised Pork Belly

After scraping off the hair from the pork and washing it clean, soak it in cold water; if the soaking time is sufficient, change the water and soak again to remove the fishy smell.

Cut into 1.2-1.5 cm thickness;

The pork belly is not bad.

Heat the pan first, then add oil. You don't need to add a lot of oil. Pan-fry the pork belly over medium heat, and reduce to low heat when flipping it over, as the oil becomes very hot.

Pan-fry both sides until golden brown;

Put it into the stew pot. I usually place a small steaming rack at the bottom to prevent sticking to the pot.

Cut and set aside for later use, don't forget to boil another pot of water;

Restart the pot, still start by heating the pan, add oil and rock sugar (it should be medium-low heat, switch between 600 and 400 on the induction cooker. Stir on 600 until it becomes sandy);

After adding 400 small bubbles, put in the green onions, and instantly coat with sugar to enhance the color;

Pour in the soy sauce;

The color looks good, add hot water;

Wash and clean the ingredients, put in whatever you have, add whatever you like. I don't like strong seasoning, so use a little less of everything.

Into the pot;

Add more water, and after it comes to a boil, simmer it on low heat for an hour.

Pan-fry the chili over low heat until soft (deep-frying is also fine) and set aside;

Fry the eggs until they become tiger skin-like.

After frying, stew it together with the meat until well-flavored;

After a few hours, add chili and simmer for about ten minutes.

Remove from the pot;

Soft and glutinous fragrance…