How to make the recipe of quenching solar terms for sugarcane-flavored braised pork rice?

Preparation of main materials.

Sichuan pork belly is cooked to remove impurities and picked up.

Scalded pork belly slices.

After peeling and cutting the red sugarcane, pat it with the back of the knife. Slice ginger, onion and pepper for later use.

Heat the right amount of oil in a wok. Stir-fry old ginger slices, garlic, shallots, peppers and red sugarcane in turn to give off fragrance.

Then put the pork belly slices into the pot and add seasonings mainly for brewing soy sauce to taste. The brewed soy sauce is naturally sweet but not salty. Used for curing pork with a little sweetness, full of good taste ~

Add seasoning a to the pot and fry until it is sauce-colored.

Step 7: Move the whole thing into a saucepan, add seasoning B except crystal sugar and 450ml of water, bring to a boil over medium heat, then turn to low heat and cook slowly for about 60 minutes, then add crystal sugar to seasoning B, and turn to medium heat to collect juice until it is slightly thick.

The red sugarcane in season brings the sweet taste of braised pork except salty taste. Dig a big ladle, pour it on white rice, and serve it with brewed soy sauce. It's really delicious. You have to prepare several bowls of white rice.