sliced onion, ginger and garlic.

2

After washing the rape, trim the leaves, and cook them well after trimming. Cut the rape in half. Add water to the pot, put 2g of salad oil, 1g of salt, and marinate the rape for the edge.

3

Burn the pork belly until golden brown (in order to better remove pig hair).

4

Scrubbing pork belly with steel balls, putting it into a pot with water, and cooking for 11 minutes until chopsticks can be inserted, then taking out and controlling water for use.

5

after the pork belly is cooled, cut it into small pieces with a square of 2 cm.

6

put 31g of salad oil in the pot, heat the oil to 71% with high fire, and stir-fry the pork belly slices with high fire.

7

Pour out the fried oil.

8

use the remaining oil, continue to heat to 71%, and add 11g of onion, ginger and garlic, two fragrant leaves, two star anises, 21g of cooking wine and 5g of red rice. (tips: if there is no red rice, stir-fry the sugar color. The method of stir-frying the sugar color is as follows: put a little oil in the pot, heat it with low fire, and when the oil temperature is heated to 71% heat, add 21g of sugar, and start to stir-fry the sugar color. The key to stir-fry the sugar color is: stir-fry it slowly with little oil and low fire until it is jujube red, turn on high fire, add the stir-fried pork belly, and then add the above seasoning) <

11

Take out the braised pork, and surround it with good rape.

The braised pork cooked by many people is too greasy and looks bad, so they lose their appetite at a glance. So how can we make this dish ruddy and shiny, rich and tasty, fat but not greasy? Let's share with you the experience and skills of cooking home-cooked braised pork.

Home-cooked braised pork

Ingredients: pork belly with skin, ginger, fragrant leaves, cinnamon, dried red pepper, star anise and pepper

Seasoning: salt, chicken powder, pepper, rock sugar, bean paste, cooking wine and beer

First, prepare a catty of pork belly with skin, and then put the skin down into the hot pot.

when the pigskin is burnt yellow, put it in a basin and clean it.

then put it on the cutting board, cut it into long strips first, then cut it into cubes, and put it on the plate for later use.

prepare a small piece of ginger, cut it into pieces and put it in a pot, cut half of green onion into sections, put it in a pot with the pieces of ginger, and then add appropriate amounts of fragrant leaves, cinnamon, dried red pepper, star anise and pepper.

prepare a small basin, and put 21g of rock sugar in it for later use.

after all the ingredients are ready, we will start the next operation.

Boil water in the pot, add pork with cold water, so that the blood in the pork can be better separated out, and then add a little cooking wine to remove the fishy smell of the pork.

Bring the water to a boil with high fire. When the water is boiled, skim the floating powder with a spoon, and cook for about three minutes on medium heat, then remove the water.

add a little cooking oil to another pot, add the meat pieces, stir-fry them on low heat, and stir-fry the fat oil in the meat pieces, so as to avoid the cooked braised pork from being too greasy. After the fat oil is fried, pour the meat pieces into a colander to control the oil.

add a little base oil to the pot, pour in the rock sugar, gently break it with a spoon, stir-fry until the sugar juice turns from white to reddish brown, remove the heat from the pot and pour in the meat.

add the prepared aniseed, stir-fry for a few times, stir-fry the flavor, add 3g of bean paste, stir-fry the red oil, pour a little cooking wine from the side of the pot, take away part of the fishy smell of pork by evaporation of the pot gas, add a little water, add a can of beer, and add beer to enhance the flavor.

add salt, chicken powder and pepper, add water, bring the soup to a boil, then pour the meat and soup into the casserole, cover the pot and stew for about 45 minutes, which will make the meat more tasty. You can also stew it in a pressure cooker for 25 minutes at home.

after 45 minutes, turn off the fire, pour the meat and soup into the wok again, pick up the big ingredients, continue to cook for about three minutes on high fire, slowly thicken the soup, and then add a little water starch to make the soup more thick and sticky. Simply stir-fry for a few times, then turn off the fire and put it into a plate, then pour a little soup and put a green vegetable on it for decoration.

well, this delicious home-cooked braised pork is ready. It's a hard dish on the table. Try it when you have time.