traditional braised pork material: 1 pieces of pork belly with skin, 2 tablespoons of cooking wine, 2 tablespoons of white sugar, 2 pieces of green onion, 2 pieces of ginger, 2 pieces of star anise, 2 pieces of dried tangerine peel, 1 pieces of cinnamon, 2 pieces of fragrant leaves, a little water and a little salt.

Practice: 1. Wash the meat, put it in a pot, pour in clean water, boil it over high fire for 15 minutes, then take it out and let it cool. Cut the cooled pork into small pieces. 2. Pour a proper amount of oil Stir-fry pork for 5 minutes, and then take out the oil

3. Wash the pan, then put in 2 tablespoons of clear water. When the water boils, pour in white sugar, stir-fry the pork twice, then pour in soy sauce and cooking wine, and stir-fry for 2 minutes. 4. Pour the meat into a casserole (or use an iron pan for frying meat), and add in green onions, ginger, star anise, dried tangerine peel, cinnamon and cinnamon. Cover the pot and simmer for 1 hours. Then

Braised pork with plum vegetables: prepare pork belly with skin, dried plum vegetables, garlic, ginger rice, refined salt, white sugar, soy sauce, monosodium glutamate, wine and raw oil. Firstly, the plum vegetables are rinsed and then cut into granules; Boil the streaked pork belly in boiling water until it is just cooked, fish it out and color it with light soy sauce, then fry it in 221 C ~ 241 C oil until the skin wrinkles, fish it out and rinse off the oil stain with clear water, and process it into cubes; Stir-fry garlic and ginger rice, add pork belly, stir-fry, praise wine, add other seasonings, plum vegetables and water, stew for about 11 minutes, scoop it up, then put it into a bowl by hand, and steam it over strong fire for about 1 hour.