How to make Hakka pork belly stewed with Niangjiu

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays people eat it to prolong their life. So, how can we use "eating" to prolong our life? You still have to achieve it by yourself. Now, I will introduce the method of stewing pork belly with Hakka Niangjiu.

1. Cut the pork belly into 2x3cm square pieces and soak them in water and cooking wine for more than 15 minutes.

2. Soak the kelp knots in clean water.

3. Put the eggs in cold water and cook them.

4. Put a small amount of oil at the bottom of the clay pot and add the ginger slices to stir-fry.

5. Pour in the pork belly and stir-fry until the red color of raw meat is no longer visible on the surface.

6. Then add Hakka Niangjiu until two-thirds of the meat is covered.

7. Add cooking wine until it just covers the meat.

8. Pour in the cooked eggs and then add the dark soy sauce. Bring to a boil over high heat and then simmer over low heat for one and a half hours.

9. Then add the kelp nodes, add appropriate amount of salt and continue to stew for half an hour.

A good mood for the day, of course, starts with breakfast in the morning. The delicious Hakka pork belly stewed with rice wine introduced to you today can put everyone in a good mood. The editor recommends that you try it.