Braised pork is a traditional dish of Han nationality in Guangdong Province, belonging to Cantonese cuisine. Golden color, refreshing, soft and smooth, fat but not greasy. Cut the pork belly into small pieces of 3×2 cm; Add water into the wok of rock sugar, add soy sauce and cook into sugar gum, add chopped breast meat, wine and salt, mix well, and simmer until cooked; Put the stewed breast meat neatly in the buckle bowl and then buckle it on the plate.