Stir-fry the meat first, stir-fry the excess oil, and then stew until you can easily insert the meat with chopsticks. Here are some practices:

Preparation materials: 500g pork belly, apple 1 piece, 4 small onions, 200ml cider, calf juice 150ml, salad oil, sea salt, black pepper, 2 thyme and water starch.

Production steps:

1, onion root cross for later use.

2. Peel, core and slice the apple.

3, pork belly cut into 4~5cm thick pieces.

4. Sprinkle a spoonful of salt, a little black pepper and a little rosemary on the chopped pork belly.

5. After the salad oil is heated in the pot, add the pork belly and fry both sides of the meat into golden brown.

6. Heat oil in a pan, add small onions and half an apple and stir fry.

7. Stir-fry the apples and onions until golden brown, and serve.

8. Pour the remaining apples and pork belly into the pot, add cider, add thyme after boiling, cover the pot, and cook for about 2 hours on low heat; Pour the apples and onions into the pot, cover and continue to cook.

9. When the fork is cooked, you can easily insert the pork and onion, and then pour the thickened starch out of the pot.

10, finished product drawing