Good pork belly with skin must be fat and thin. This craft was learned by Yu Zi's mother when she came to Shanghai. On the menu of Han nationality, braised pork has a short history, but it is the most popular. Pork and soy sauce are common and easy to get. Cooking takes time and patience, which makes braised pork a classic in China's home cooking. To be more elegant, bake the skin with strong fire first. The epidermis shrinks rapidly at high temperature, and can be stewed for a long time, still maintaining a strong and tough taste. Red is the label of appearance. To get this attractive color, you can stir-fry the sugar color, add soy sauce, or use red yeast or tofu milk. Every family has its own way. Broth cannot be wasted. No matter what ingredients are added, it will become the most tacit supporting role after the braised pork is full of soup.