How to make stewed pork belly more delicious

This original juice with skin meat is kept. The lamb chops are first slowly simmered, then placed into seasoned lamb broth, making it even more delicious and tasty than simply simmering them.

Ingredients:

One piece of skin-on lamb, large red bell peppers two pieces,green garlic sprigs,daikon,mung beans,winter bamboo shoots in appropriate amounts.

Seasonings:

　　ginger slices, garlic slices, scallions, dried red chilies, white pepper grains, preserved orange peel,pepper powder, monosodium glutamate (MSG),and salt in appropriate amounts. Preparation:

Wash the skin-on lamb, cut into large pieces, and marinate with salt for about 30 minutes until sticky.

Then, cut thedaikon into chunks, wash the mung beans, and clean the preserved orange peel. Steps:

1. Place the marinated lamb in a casserole, add daikon chunks, ginger slices, scallions, mung beans, dried red chilies, white pepper grains, and preserved orange peel, then fill with water and cover tightly.

2. Bring to a boil over

large heat for 10 minutes,then switch to low heat and simmer for 2.5 hours until the lamb can be pierced easily with a fork. Actually, the skin-on lamb is already delicious when it's cooked with water, full of moisture and tender.But if you want the skin-on lamb to taste even better, proceed with the following steps.

3. Remove the cooked lamb pieces and strain out the broth. Let the lamb cool down, cut into small pieces, and slice the

red bell peppersinto small pieces, and cut the green garlic sprigs into segments.4. Heat a wok, add an appropriate amount of oil, and stir-fry the ginger slices and scallion pieces until fragrant, then add the red pepper pieces to stir-fry until they release their sweetness and juice,

followed by adding winter bamboo shoots for further stir-frying.

5. Pour in the strained lamb broth, season with pepper powder, and bring to a boil over high heat.

Add the chopped lamb pieces, mix well, and return to a boil.

Then add MSG and green garlic sprigs,