"Firstly, prepare the pork belly and cut it into small pieces based on what you're used to. I've cut a five-centimeter piece of braised pork here so that it'll be more satisfying to eat."
As Xu Le cut the pork into pieces and explained, he poured the fresh pork into the cold water and blanched it.
"When the water is boiling, remember to remove the surface foam. These things are the source of the stench."
"Next, put some base oil in the pot and fry the fat. I had fried the quail eggs just now. Everyone can use chestnuts, soybeans, or potatoes."
The white meat sizzled on the frying pan, and the grease was gradually forced out. The surface of the meat was slightly golden.
"After frying it a little, scoop out the meat and place it aside. There are aniseeds, fragrant leaves, scallions, ginger slices, salt, light and dark soya sauce prepared here. Of course, there's also the most important brown sugar."
