when the oil temperature in the pan is low, stir-fry the amplification material (star anise) and cinnamon, then turn to high fire and put the meat, stir-fry until the meat turns white and then stir-fry for 2 minutes.

add soy sauce+salt+sugar (sugar can be fresh, only a small amount is enough), and fry for 5 minutes to color and taste.

add boiling water, and add as much as possible, so as not to add enough, which will affect the final taste. If the meat is slightly undercooked, put a few slices of ginger and dates (not necessary), simmer for 4 minutes, and add some when the water is not enough.

after p>4 minutes, open the lid and collect the soup over high fire, so that the meat is wrapped in beautiful colors.

pork belly, dried hawthorn slices, soy sauce, rock sugar.

Practice:

1. Wash the streaky pork with skin and cut it into mahjong pieces; Rinse dried hawthorn slices with water.

2. Fill the basin with cold water, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes.

3. Put the soaked pork belly pieces and dried hawthorn slices into the casserole, and add enough water, which is at least two inches higher than the meat pieces.

4. Bring to a boil for 3 minutes with a large fire, and skim off the floating foam on the surface with a spoon continuously.

5. Turn the heat down and bring it to a boil.

6. Transfer to a wok (don't put too much soup, just slightly as high as the meat), pour a tablespoon of soy sauce, and simmer for 3 minutes until the soup is thick.

7. Add rock sugar

8. Cook until the juice is thick, add some salt and chicken essence or monosodium glutamate to adjust the taste.

9. order sesame oil and take it out of the pot.

wash the pork belly with skin and ribs and cut it into large pieces.

after the wok is heated, pour a little cooking oil, add star anise and pepper and saute until fragrant.

then add the ginger slices and stir-fry the garlic cloves a few times.

add meat and yellow wine and stir-fry for a while.

add soy sauce, salt, water and crushed rock sugar, fragrant leaves and cinnamon.

after the water boils, skim off the floating foam.

cover the pot and simmer for two hours.

open the lid and turn to medium heat to collect the juice until the soup is thick, then turn off the heat.

Wash the pork belly and cut it into mahjong pieces;

bring the water to a boil, and blanch the chopped pork belly;

start another wok, add hot oil, add onion, ginger and garlic slices, stir-fry until all the meat pieces turn golden yellow (at this time, if there is too much oil in the wok, it is recommended to dump some. )

add a proper amount of light soy sauce, stir well, add boiling water until the meat is not cooked, add a proper amount of cooking wine and crystal sugar, and put in a package wrapped with pepper, aniseed, cinnamon and ginger slices; In addition, you can put a small amount of soy sauce to color.

when the fire boils, turn to low heat for stewing. In the meantime, stirring several times will help all the meat pieces to taste evenly. Stew until the soup is almost gone, and open the fire to collect the juice;

dish and sprinkle with chopped green onion or chopped coriander.

pork belly. Two kilograms to three kilograms is better.

Wash and cut into pieces. Don't cut the meat too small. After cutting, soak it in cold water and put half a cup of cooking wine. Soak for about fifteen minutes. This will get rid of blood and fishy smell.

The water should be put away at one time, so as not to burn it dry. We need to find a big pot, wash the meat again and put it in. The water has no meat, and it is more than two inches high.

light a big fire, put cooking wine and vinegar in the water (when stewing meat, adding a little vinegar can make it easy to cook and rot and add fragrance).

after the water boils, skim off the froth.

Cook on high fire for about half an hour, then switch to low fire. The size of the fire depends on whether the water surface is boiling. Simmer on low fire for 1.5-2 hours until the meat can be gently poked through with chopsticks.

Switch to an iron wok and open it. Put soy sauce, in short, thick soy sauce, northerners love to stir-fry the sugar color, use medium fire, (you can put some dishes appropriately according to your personal taste) add sugar after half an hour, about 2 kg of meat with 1-2 sugars, (you can also put brown sugar) according to your personal taste, there are differences between northern and southern people.

collect the juice from the fire, and when the juice is almost collected, take out the pot.

you can garnish a little coriander leaves.