Generally speaking, braised pork in restaurants or other places is complicated, and it is difficult to fully realize it at home. Here is a self-made method for your reference. First, select some pork belly and cut it into pieces with a length of 3 cm and a width of 1 cm, and the size should be as uniform as possible. Remember, be sure to wash your hair clean and wash it repeatedly with water. Braised pork in restaurants or other places is complicated, and it is difficult to realize it completely at home. Here, a home cooking method is put forward for your reference. First, select some pork belly and cut it into pieces with a length of 3 cm and a width of 1 cm, and the size should be as uniform as possible. Remember, be sure to clean the hair and wash it repeatedly with water. (Otherwise the meat will have a strange taste.)

Secondly, prepare seasoning: onion, cut into sections; Garlic, cut only one knife per petal; Ginger, cut into sections; Zanthoxylum bungeanum, yes; Anita, two; A small piece of cinnamon. Put these in a bowl for later use. Third, put the iron pot on the fire, add water, bring it to a boil, put the meat in the pot, skim off the floating foam, take it out until the meat is slightly hard, and drain the water. This can also remove the strange smell of meat. Fourth, take a casserole, add a little water and put it on the fire. Fifth, take an iron pot and put it on the fire. Hey? Otherwise, it is extremely difficult to eat. 6. Put the seasoning into the pot, stir fry and add a little soy sauce. Seventh, put the meat into the casserole and add some green water. Cooking. Eighth, turn off the fire for about 50 minutes after boiling. Ninth, add cooking wine and salt and cook for 15 minutes. Tenth, serve food! Master the quantity of each part, and it will be better to practice it several times. This method is very suitable for family production.

The next step is to prepare seasoning: onion, cut into sections; Garlic, cut only one knife per petal; Ginger, cut into sections, sliced; Zanthoxylum bungeanum, some; Anita, two; China cinnamon, a kind of waste. Put these in a bowl for later use. Thirdly, take an iron pot, put it on the fire, add water, boil it, put the meat in the pot, remove the foam, take it out when the meat is slightly hard, and drain the water. (This can also remove the strange smell of meat.) Fourth, take a casserole with a little water and cook it slightly on the fire. Fifth, take an iron pot and put it on the fire. Heat the pot and add proper amount of oil. When the oil is hot, it will become sweet. At this time, the shovel should be stirred. When the foam in the oil comes down, it will come down into the meat and keep changing to make the meat color uniform. How long does the sugar last and how much is it cooked? Puzhan? For the sixth time, put seasoning in the pot, stir fry and slightly soy sauce. Seventh, put the meat into the casserole and add the right amount of water. It's boiling After the eighth boiling, turn off the fire for about 50 minutes. Add cooking wine and salt for the ninth time and cook for 15 minutes. Tenth, leave abundance and eat! It is better to grasp the quantity of each separation material and practice it several times. This law is very suitable for home manufacturing.