The pork belly is washed and cut into small pieces.
Put the chopped meat in the pan and heat it. Be careful not to open too much fire!
I use a gas stove, the firepower is as shown above.
The meat is burning in the pot. We cut the ginger. I personally like to eat ginger, so I like to slice. The onions are tied together for two small spares.
Look a little oily, add ginger slices, you can boil the fire at this point, gradually pull out so much lard, it is recommended to pour out, otherwise it is too oily.
Add the soy sauce after pouring the oil.
Adding cooking wine, I added two spoons of this amount.
Add the right amount of sugar and fry for about a minute or two.
Add the shallots and stir fry.
Then pour the braised pork into the pressure cooker, add the right amount of water, and probably add the amount of water to see the picture, the water volume should not be higher than the meat. Then cover the fire and burn it. After the steaming, turn off the fire and continue to burn for about seven minutes, turn off the fire. Naturally eliminate steam, don't speed it up manually.
After the steam is removed, the meat is poured from the pressure cooker into the wok, and the fire is collected in a small fire.
Look at the juice almost finished, sprinkle some green onion, out of the pot ~
Do not open the fire before the oil is released. The sugar can be properly adjusted. The ginger can not be eaten properly. It can also be reduced appropriately. After putting the sugar, it can't open the fire. It is easy to burn the sugar. There may be a little after the juice is collected. Lard can be played separately. Ok, if you have any questions, please ask me.