Ingredient
100g pork belly, 18 beancurd sheet knots
2 star aniseeds
1 slice cassia bark
3 sprigs spring onion (sectioned)
8 slices ginger
1 tbsp Shaoxing wine
1/2 tsp soda (mixed well with 1 cup of water)
Seasoning
1/4 cup dark soy sauce
1 1/2 tbsps light soy sauce
2 tbsps crushed rock sugar
Method
Cook pork belly in boiling water for 15 minutes. Rinse. Cut it into pieces.
Soak beancurd sheet knots in soda solution for 1 hour. Wash well.
Heat 1 tbsp of oil in a wok. Stir fry ginger slices and spring onion until fragrant.
Put in the pork belly and stir fry for a moment. Sprinkle wine.
Add star aniseeds, cassia bark, seasoning and 1 1/2 cups of water. Cook for 1 hour until pork turns soft. Leave it to cool.
1. Put the pork with the sauce into the fridge. Discard the oil set on the surface. Put it in the beancurd sheet knots and cook for 10 minutes. Serve.
