Rice Cooker Version ~ Braised Pork and Seaweed Buckle

Overview

It’s much easier to make braised pork with a rice cooker

Cut the pork belly into pieces, blanch in water, add onion and ginger cooking wine
Remove, rinse away the blood foam, and squeeze out the water
Prepare onions, bay leaves, aniseed, and dried chilies
Rinse the kelp buckle and soak it in water
Heat oil in a pan, add rock sugar and stir-fry over low heat
After the rock sugar melts, continue to stir-fry over low heat until it turns red
Remove the meat and stir-fry, add onions, bay leaves, aniseed, dried chili
The meat pieces are evenly colored, add a spoonful of light soy sauce, a spoonful of dark soy sauce and stir-fry evenly, add a small spoonful of salt, and then pour the meat pieces into the rice cooker
There is still a lot of soup in the wok, add water and bring it to a boil
Put the boiling water into the rice cooker and run a steaming program for 30 minutes
After 30 minutes, add the kelp buckle, pick out the fragrant leaves and aniseed, and run the steaming program for another hour and a half
Finished product