Ingredients: 500g pork belly.

Accessories: onion 1, 4 slices of ginger, 5 cloves of garlic, rock sugar, salt, white wine, aniseed, etc.

The practice of braised pork in fast food restaurants

1.

Sliced pork belly, about 0.5 cm thick here;

2.

Boil water for barbecue and add a little white wine (when the cooking wine at home is used up, you can change it into white wine, rarely! )

3.

Wash the cooked pork belly, put it in a pressure cooker, put the onion, ginger, garlic, aniseed, salt and soy sauce together, add water, and don't overdo the meat (the pressure cooker doesn't run, just press the meat until it is cooked).

4.

Timing 10 minutes, the pork belly is just cooked, not rotten!

5.

Take the meat out of the pressure cooker and control the drying water. Here, put the oil into the pot, add the rock sugar and simmer slowly (be sure to simmer slowly, don't burn the sugar).

6.

Add pork belly and stir well;

7.

Add the stewed pork belly soup to make the pork belly flush; When the soup is finished, you can cook!