Braised Pork Belly with Dried Bean Curd Sticks

Cut pork belly into small pieces, add an appropriate amount of water to the pot, put in pork belly, green onion segments, ginger slices, and 2 tablespoons of cooking wine. Bring to a boil, skim off the foam, and remove.

Place pork belly in the pan to render fat, remove the meat, and utilize the remaining oil in the pan. Reduce to low heat and slowly stir-fry the rock sugar until it turns reddish brown.

Add the pork belly into the pan, along with ginger slices, dried chili peppers, green onion segments, bay leaves, cinnamon stick, 2 tablespoons of light soy sauce, 3 tablespoons of dark soy sauce, and 2 tablespoons of cooking wine.

Add water to submerge the pork belly, bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes.

Add the dried bean curd sticks and half a tablespoon of salt, simmer for 5 minutes, and then dish out.

Ready to serve~ The taste is amazing!