Raw materials of Soviet-style braised pork: pork belly with skin, dried hawthorn slices, soy sauce and rock sugar. The practice of Soviet-style braised pork: 1, pork belly with skin washed and cut 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 the fire to low heat and cook for one and a half hours. In the middle, I stamped the oil filter cloth I bought in the supermarket to help remove some oil, otherwise it could still be used. 6. Transfer to a wok (don't put too much soup, just slightly higher meat), pour in a tablespoon of soy sauce and simmer for 30 minutes until the soup thickens. 7. Add rock sugar (Lao Mai said that a catty of meat with one or two sugars is definitely sweet for northerners, so 500 grams of meat with 40 grams of sugar is almost the same), burn until the juice is thick, add some salt to adjust the taste, and finally order sesame oil out of the pot. Since food is a hobby, it can't be the best, we just want to be better! Braised pork at present, what are you waiting for? Let's talk about losing weight after meals. . .