Stewed Pork Belly with Pickled Mustard Greens

Stewed Pork Belly with Pickled Mustard Greens

　　1. Cut the pork belly into chunks, blanch in boiling water, then remove;

　　2. Thaw the frozen tofu in cold water, cut into cubes, blanch in boiling water, then squeeze out excess water;

　　3. Thinly slice the pickled mustard greens, then shred into fine strips, rinse twice in warm water, then squeeze out excess water;

　　4. Place a wok over high heat, pour in vegetable oil and heat, then add sugar to caramelize into a syrup;

　　5. Quickly stir-fry the blanched pork belly chunks in the wok until evenly colored;

　　6. Add 750g of broth to a clay pot, along with the pork belly, scallion segments, ginger slices, salt, and Sichuan peppercorn water;

　　7. Bring to a boil over high heat, then simmer over low heat until the pork belly is about 80% cooked, then add shredded pickled mustard greens, blood sausage slices, rehydrated cellophane noodles, frozen tofu cubes, and shredded kelp;

　　8. Continue stewing until the pork belly is tender and the tofu is soft and flavorful, then season with pepper and MSG before serving.