Six skills of braised pork: 1. When you buy pork belly, you must have a thin layer of fat. The more layers, the better. Three layers of fertilizer and two layers of thin are the best. 2. When drowning, put cold water into the pot, which is conducive to the shaping of meat. If boiling water is not conducive to blood flow, it is easy to cook the meat; 3. When cooking braised pork, stir-fry the pork belly and dump the excess oil, so that it can be fat but not greasy, thin but not greasy. 4. It is best to use rock sugar to stir-fry sugar. The color of rock sugar fried is redder and brighter, and the taste is also the best. 5. The most crucial step is to stir-fry the sugar color. It is recommended not to fry in oil, which will make the meat more greasy. It is suggested to stir-fry with water, pour rock sugar into the pot and stir-fry with a small amount of water. Large bubbles become small bubbles, and the color changes from white to light yellow, and then from light yellow to deep red. 6. When braised pork, pour enough sugar water at one time. It is not recommended to add water in the firing process (if you think there is less sugar water, you can pour more yellow wine).