Method 1

Ingredients for sweet and sour braised pork: 250g pork belly, 25g sugar, 10g flour, 15g Shaoxing wine, 10g sesame oil, 25g soy sauce, 25g vinegar grams, 5 grams of green onions, 750 grams of cooked vegetable oil (approximately 50 grams consumed), 1 gram of refined salt.

How to make sweet and sour braised pork:

1. Cut the meat into 0.5 cm thick slices, chop lightly with a knife, change into domino pieces, put them in a bowl, and put them on the saucepan Mix 5 grams of wine and refined salt, mix well with 25 grams of wet starch and 10 grams of flour and set aside.

2. Mix soy sauce, white sugar, Shaoxing wine, vinegar, 15 grams of wet starch, and 25 grams of water into sweet and sour juice for later use.

3. Heat the wok over medium heat. When the vegetable oil is 60% hot (about 150°C), fry the battered meat pieces for 1 minute and take them out. Wait until the oil temperature rises to When 70% hot (about 175℃), fry again for 1 minute, 1 remove and drain.

4. Leave the bottom oil in the pot, add the green onions, stir-fry out the aroma, add the meat pieces to the pot, quickly pour the prepared juice into the pot, turn the pot over, and wait until the sauce is evenly distributed. When wrapping the meat pieces, pour sesame oil and take it out of the pan and put it on a plate.

Method 2

Ingredients for sweet and sour braised pork: pork belly, cooking wine, light soy sauce, dark soy sauce, old rock sugar, salt, chicken essence, vegetable essence, tomato paste, ginger, green onions. Just the right amount.

How to make sweet and sour braised pork:

1. Cut the pork belly into small pieces, blanch it in hot water, wash and set aside. Put ginger, green onion and oil into the pot and saute until fragrant, then pour in the pork belly. Stir-fry until golden brown, stir-fry for as long as possible.

2. Add cooking wine and stir-fry.

3. Add light soy sauce to taste and dark soy sauce to taste, stir-fry evenly.

4. Add more water than the meat and bring to a boil. Add one rock sugar. Cover the pot and cook over medium heat for one hour. Halfway through, continue to stir-fry until the water dries out to bring out the oil. Add water and simmer until tender. (Select the meat according to your personal preference. To the degree of rottenness, I personally like to cook it for about an hour and a half).

5. Finally, before serving, reduce the juice over high heat, add two or three spoons of tomato sauce, add a little chicken essence and vegetable essence, you can also add some garlic leaves, stir well and serve, and the fragrant sweet and sour braised pork is done.