Blanch 800g of pork belly in boiling water for 5 minutes, then drain and cut into large cubes.
Flash-fry 80g of ginger and 120g of scallions in a hot pot for 15 seconds until fragrant.
Add pork belly, 100g Shaoxing wine, 80g soy sauce, 50g dark soy sauce, 80g rock sugar, 5g cinnamon, 5g star anise, and 5g pepper.
Sesli anlatım, porsiyon ayarı ve daha fazlası
