红烧肉是中华的一道经典名菜口感肥而不腻、软糯香甜，是老少皆宜的美食，同时红烧肉还富含胶原蛋白，是美容养颜保持肌肤弹性的好菜。
主要食材 ：
五花肉500g（切大块3cm*3cm）
小红尖椒4个
水100g
姜10g（切片）
冰糖50g
生抽25g
老抽25g
料酒50g
香叶1片
八角1
『做法』:
1、将五花肉放入辅助篮至主锅加入刚好没过五花肉的水，以50度/5分钟/速度5焯水洗净沥干备用。
2、将五花肉、姜、冰糖、生抽、老抽、料酒、香叶、八角、红尖椒、水(100g)加入主锅内，以110度/40分钟/逆转小勺烹煮。
3、最后15分钟时，取下量杯盖收汁，装盘即可
Ingredients :
500g pork belly (cut into large pieces 3cm*3cm)
4 small red peppers
Water 100g
10g ginger (sliced)
50g rock sugar
25g light soy sauce
Old soy sauce 25g
Cooking wine 50g
1 bay leaf
Anise 1
Direction:
1. Put the pork belly in the auxiliary basket to the main pot and add water just below the pork belly, blanch it with water at 50 degrees/5 minutes/speed 5, rinse and drain.
2. Add pork belly, ginger, rock sugar, light soy sauce, dark soy sauce, cooking wine, bay leaves, star anise, red hot pepper, and water (100g) into the mixing bowl, and cook at 110 degrees/40 minutes/reverse spoon.
3. In the last 15 minutes, remove the lid of the measuring cup to collect the juice and load it on the plate.