Brief introduction of moss baking

1. Scrape the pork belly, cook until it is 80% cooked, take out the ribs and cut them into 3cm cubes, and use the original soup for later use.

2. Put the wok on high fire, add 25g cooked vegetable oil and heat it to 70% (about 175℃), stir-fry the shallots slightly, that is, put the meat pieces into the wok, add seasonings and pour the original soup, then simmer on low fire until crisp and rotten, turn to high fire to collect the concentrated marinade, pour the cooked lard, and put it on a plate for later use.

3. Remove impurities from dried seaweed, tear it loose and cut it into 3 cm long sections. When the wok is heated to 50% heat (about 125℃), add seaweed and fry it quickly, then take it out and put it on a plate and sprinkle with white sugar.