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What
1 Pork belly(2 pounds) - Cut into 1 1/2 inch cube 2 Ginger/Scallion/Garlic  3 Salt/Sugar(1 tsp)/Star anise/Soy sauce(dark 1 TBSP/light 4 TBSP)/Cooking Wine(1/2 cup) 
How - Use instaPot(iPot)
* On saute mode, stir fry pork belly cubes(1) till some fat becomes oil for 3-5 minutes
* Add 2 into the pot and keep stir till you smell the scent of garlic etc for 1 minute
* Add 3 into the pot and stir for couple minutes.(You may add whatever now, for example, fried tofu, mushroom, potatos etc)
* Cover the lid and TURN the mode into other mode (for example Steam mode) or under pressure for 15 minutes.
* Let the pot cool down by itself. DON'T force to open the cover.
* After open the lid, there will be some liquid in the pot.
* On saute mode again, stir until the liquid is almost evaporated for about 5-10 minutes.
* Done. Enjoy!!!
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皮
4 cup 中筋面粉
1 TBSP 油
1 1/2 cup 开水
油加在面粉里稍拌匀，加开水汤面，揉在一起醒面十分钟。
馅
500克韭菜 ，切碎
2包粉丝，热水泡软，切碎
4个鸡蛋，油煎，不断搅碎。
4块日本油豆腐，切碎。
调料
麻油/盐/白胡椒/蚝油/红椒碎/随意
调料加入馅里拌匀
醒好的面团分成16份，没份擀成圆形偏椭圆型，包入馅料，放平底锅加少许油煎熟。第一面加点水盖上先闷煎3分钟，打开锅盖再煎1分钟至金黄。翻面再小火煎2分钟至金黄。铲出放凉后可以冷冻保存。
面粉 500g 1830 韭菜 500g 125 鸡蛋 4个 312 粉丝 100g 338 油豆腐 100g 245 麻/橄榄油 各 2 tbsp(共55g) 500 油 100g 900
共 3350/16=210卡(每个)
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干辣椒八个 dried chili 8
孜然两大勺 cumin seeds 2 TBSP
香菜籽一大勺 coriander seeds 1 TBSP
盐一小勺 salt 1 tsp
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