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 remove the smell of blood.

The water should be put away at one time to avoid burning dry. We need to find a big pot, wash the meat again and put it in. Water has no meat, more than two inches high.

Light a big fire and put the cooking wine and vinegar in the water (adding a little vinegar when stewing meat can make it easy to boil and add flavor).

After the water is boiled, skim off the floating foam.

Boil on high fire for about half an hour, then use low fire. The size of the fire is based on the fact that the water surface does not boil. Low heat 1.5-2 hours until you can gently poke through the meat with chopsticks.

Braised pork

Switch to an iron pan and open it. Put soy sauce, in short, it is thick soy sauce. Northerners love to stir-fry the color of sugar, and use medium fire. (You can put some dishes appropriately according to your personal taste.) Add sugar after half an hour, and add 1-2 sugar to about 2 kg of meat. (You can also put brown sugar.) According to your personal taste, there are differences between North and South.

Collect the fire juice and take it out of the pot when it is almost collected.

Can be decorated with a little coriander leaves.

Note: After the raw meat is fried and fried, there will be a lot of oil, which can be removed according to personal taste.

500 grams of pork belly is cut into 2 cm square pieces.

When the oil temperature in the pot is low, stir-fry the ingredients (star anise) and cinnamon, then turn to high heat to 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 or small), fry for 5 minutes and color.

Add boiling water as much as possible to prevent it from being insufficient and affecting the final taste. If the meat is slightly undercooked, put a few slices of ginger and jujube (unnecessary), simmer for 40 minutes, and add more when the water is not enough.

After 40 minutes, open the lid and collect the soup over high fire, so that the meat can be wrapped in beautiful colors.

Raw materials:

Pork belly with skin (pork), dried hawthorn slices, soy sauce, rock sugar.

Exercise:

1. Wash pork belly with skin and cut it into mahjong tiles; Rinse the 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 and dried hawthorn slices into the casserole and add enough water, at least two inches higher than the meat.

4. Cook on high fire for 30 minutes, and constantly skim the floating foam on the surface with a spoon in the middle.

5, turn to a small fire and cook slightly.

6. Transfer to a wok (don't put too much soup, it is as high as meat), pour in a tablespoon of soy sauce and simmer for 30 minutes until the soup thickens.

Step 7 add rock sugar

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

9. order sesame oil out of the pot.

Wash pork belly with skin ribs and cut into large pieces.

After the wok is heated, pour a little cooking oil, add star anise and pepper and stir-fry until fragrant.

Then add ginger slices and garlic cloves and stir fry 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.

Skim off the foam when water boils.

Cover the pot and stew 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.