Braised pork with ginger

Overview

When I went to a restaurant, there was a special dish called Braised Duck with Ginger and Vegetables. I changed it and changed the duck into meat!

Prepare the ingredients and wash them!
Cut the pork belly and ginger separately and set aside!
Heat the oil in a pan, pour the pork belly into the pan, and stir-fry quickly until the water is dry!
Keep the pork belly dry and dry!
Add light soy sauce and dark soy sauce to the dried pork belly and stir-fry quickly until the pork belly is well-colored!
After the pork belly is browned, pour the Hakka rice wine into the wok and add an appropriate amount of boiling water to submerge the pork!
Wait for the water in the pot to boil and then simmer the pork!
After ten minutes, pour the ginger into the wok and simmer it with the pork!
When simmering pork, be sure to turn the wok frequently!
Finally, use high heat to reduce the juice. When it is almost done, pour the remaining ingredients into the wok and stir-fry evenly!
It’s finally cooked, look! Full of color and taste! Zijiang is refreshing! Crunchy! It’s like dried radish!