Take two catties of pork belly and use flour and salt to wash off the fat on the surface of the pork belly.
Then cut the pork belly into small cubes (roughly 1 cm in length and width).
Remove from the pot, light a low heat, add a small amount of vegetable oil, then put a dozen rock sugars, boil slowly, the rock sugar melts and changes color, and add the cut pork belly. Stir-fry until the pork belly is browned, then set aside.
Slice the shallots and slice the ginger. Turn on the rice cooker, place the green onion and ginger slices on the bottom of the pan, and add the sautéed pork belly.
In a small bowl, add 1 tablespoon of dark soy sauce, 3 tablespoons of light soy sauce, 1/2 tablespoon of salt, 1/2 tablespoon of sugar, a small amount of monosodium glutamate and pepper, and stir well. Put the seasoned sauce into the rice cooker.
Then add star anise, cinnamon, bay leaves, and red pepper. Add another bottle of beer.
Press the rice cooker cook button and wait for the rice cooker to trip automatically.
After the rice cooker is powered off, keep it warm for another ten minutes. Turn on the rice cooker. Pick out the star anise, cinnamon, bay leaves, red pepper and other accessories in the meat.
Serve out, if there is soup, then use a sauté spoon to heat to reduce the juice, if there is no too much soup, the dish is done.
Once served, sprinkle with chopped green onions.
The rice cooker braised pork has a bright color, soft and glutinous taste, fat but not greasy, fragrant but not oily.