Braised pork belly

Overview

It’s the autumn fat season again. Although the price of pork has doubled, you still have to eat it😁

Soak dried shiitake mushrooms, wash and set aside (large ones can be cut in half)
Wash the peanuts and soak them for 3 to 4 hours in advance
Cut the pork belly into pieces, marinate with a little light soy sauce and sugar for 15 minutes
Pour an appropriate amount of oil into the pot and sauté the ginger slices and garlic cloves
Then add the pork belly and lightly fry both sides
Then add bay leaves and cinnamon
Add peanuts and stir-fry
Pour in two spoons of oyster sauce
Add a little dark soy sauce
Drop in a little light soy sauce, a level spoon of salt, a spoon of sugar, and stir-fry
Finally, add the shiitake mushrooms and stir-fry (because the shiitake mushrooms absorb more flavor, they are added last)
Finally, sprinkle in rice wine to enhance the aroma and remove the fishy smell (you can leave it out if you don’t like it)
Scoop all the ingredients into a casserole or ceramic pot, and pour boiling water (to cover all the ingredients)
After boiling, turn to low heat and simmer for 40 to 45 minutes, until the soup is almost dry.