『食材』
笋干（提前泡发） 250g
五花肉 600g
姜 3大片
八角 2个
油 10g
生抽 35g
老抽 20g
冰糖 30g
料酒 50g
水适量
『做法』
1. 笋干提前一晚泡发，要勤换水
2. 五花肉切3厘米左右的方块。
3. 把肉放进辅助篮，加水没过肉，设置5分钟/50度/速度5。
4. 洗肉的时候准备好两个八角和三片姜。
5. 清空主锅，放10g油、八角、生姜片，设置2分钟/120度/速度小勺。
6. 放入五花肉、冰糖30g、生抽35g、老抽20g、料酒50g，设置30分钟/120度/反转/速度小勺。
7. 等待期间把泡好的笋干切成长条（切块也行，按个人喜好）。
8. 可以把肉翻动一下，更好上色。
9. 加入250g笋干，设置20分钟/120度/反转/速度小勺，最后5分钟打开量杯盖。
Ingredients
Dried bamboo shoots (soaked in advance) 250g
600g pork belly
3 large slices of ginger
2 star anise
Oil 10g
Light soy sauce 35g
Dark Soy sauce 20g
Rock sugar 30g
Cooking wine 50g
Amount of water
Direction
1. Soak the dried bamboo shoots one night in advance, change the water frequently
2. Cut the pork belly into 3 cm cubes.
3. Put the meat into the auxiliary basket, add water to submerge the meat, set 5 minutes/50 degrees/speed 5.
4. Prepare two star anises and three slices of ginger when washing the meat.
5. Empty the mixing bowl, put 10g oil, star anise, ginger slices, set 2 minutes/120 degrees/speed spoon.
6. Add pork belly, 30g rock sugar, 35g light soy sauce, 20g dark soy sauce, and 50g cooking wine, and set a small spoon of 30 minutes/120 degrees/reversal/speed.
7. While waiting, cut the soaked dried bamboo shoots into long strips (cut into pieces, according to personal preference).
8. You can turn the meat a bit for better coloring.
9. Add 250g of dried bamboo shoots, set a small spoon of 20 minutes/120 degrees/reverse/speed, and open the measuring cup lid for the last 5 minutes.