1.

Cut the pork belly into squares with the same size, put it in a pot and cook it with cold water until the water boils;

2.

Skim off the foam until the soup is clear, turn off the heat and remove the pork belly for later use.

3.

Wash shallots, slice ginger and put it at the bottom of pressure cooker;

4.

Place the scalded pork belly skin face down on the onion and ginger;

5.

Add Huadiao wine and appropriate amount of water until the meat has just passed, then add appropriate amount of soy sauce, soy sauce and rock sugar (more rock sugar), cover the fire until the steam is released, and turn off the fire for 25 minutes;

6.

Open the pot cover, continue to simmer the meat, pour in the gravy until the gravy thickens, turn off the fire, pick out the meat, put the skin in a deep bowl, and pour in the remaining soup;

7.

Cover the plate or foil paper and continue to steam in the pressure cooker;

8.

After the fire is over and the steam is released, steam for 30 minutes on medium fire, and take it out after turning off the fire. Sprinkle chopped chives and finish.

Cooking tips

If you want to make this soft braised pork, it is very important to choose the ingredients, not too much lean meat, and it is best to have five flowers and three layers;

It is very important to choose carved wine or yellow wine instead of cooking wine.

Seasoning does not need to be complicated, just onion and ginger, but the amount should be sufficient, otherwise the taste will not come out;

Let the sugar be bigger if you like sweet taste, and let the soy sauce be bigger if you like salty taste.