There are many ways to prepare pork belly.
Because it is fat and thin, fat but not greasy, and the meat is soft and tender.
Loved by everyone.
There are also many classic dishes.
Today I will share a tabletop braised pork.
The meat is soft and tender, and the sauce is rich.
With a bowl of rice, it's really quacky.
A dish for all ages.
Ingredients: pork belly, dried shiitake mushrooms, mini onion, garlic.
Spices: cinnamon, star anise, bay leaves.
Seasoning: peanut oil, dark soy sauce, light soy sauce, cooking wine, rock sugar.
Cut the pork belly into small pieces.
Soak dried shiitake mushrooms and dice them, and chop them with onions.
Pour more oil into the pan.
Heat oil in a hot pan and fry the diced onion over low heat.
Fry the diced onion until golden brown, fry it into a crispy shallot, and set aside.
Leave a little oil in the pan and add the pork belly.
Stir-fry to remove excess fat.
Pour in minced garlic and stir-fry until fragrant.
Add cinnamon, star anise, and bay leaves.
Add 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 3 tablespoons of light soy sauce and 1 tablespoon of rock sugar.
Stir-fry well. 
Pour in diced mushrooms and shallots and stir-fry well.
Add boiling water and bring to a boil over high heat.
Cover and simmer for 50 minutes.
When the time is up, take out the cinnamon, star anise, and bay leaves to get out of the pot.
The delicious Taiwanese braised pork is ready.
The sauce is rich, soft and fragrant.
It is best eaten with bibimbap.
You might as well give it a try.
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