Accessories: chives 1 root, rock sugar, 6 dried red peppers, 4 ginger slices, 3 star anise slices, 4 fragrant leaves, salt 1 spoon, monosodium glutamate 1/2 spoon, cooking wine, light soy sauce.

The practice of braised pork:

1. Prepare other cooking accessories.

2. Wash the pork belly and cut it into pieces according to the size you like.

3. Put the chopped pork belly into the cold water in the pot, add the ginger slices and pour the appropriate amount of cooking wine. After the fire boils, simmer gently and skim off the floating foam. Take it out, drain it and put it on a plate for later use.

4. Put the drained pork belly into a pot without water and oil, and stir-fry it on low heat.

5. Stir-fry until the pork belly is golden on the surface and there is a lot of oil at the bottom of the pot, so you can serve the pork belly.

6. Continue to simmer and use the lard fried in the fifth step. After the oil is hot, add a proper amount of rock sugar and stir with a shovel until it is obviously caramel.

7. Then pour in the fried pork belly and stir-fry until the pork belly is even and caramelization.

8. Add shallots, star anise, fragrant leaves and dried red peppers and stir-fry until fragrant.

9. Pour in the right amount of soy sauce and soy sauce to color, stir-fry until each pork belly is evenly colored.

10, add a proper amount of water, and cover the pot and simmer.

1 1, stew for about 40 minutes, and you can see that the soup is obviously less. At this time, add 1 tbsp salt and start juice collection on high fire.

12, don't take all the soup away, just leave a little, and add half a spoonful of monosodium glutamate to refresh it before cooking.

13, braised pork is ready.

14, finished product.