1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);

2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;

3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);

4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.

The second type:

It can be said that it is a home-cooked dish. Different places and different people have different practices. When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all. Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! The frying process is essential. First, the lard in the fat will be removed and it will not be greasy to eat. Second, it will increase the flavor of the meat (the fire should not be too strong), and the meat will be fried to look golden. Cease fire, fish out the meat and pour out the oil. Take another pot and pour the oil.

By introducing the above two simple ways of braised pork in large chunks, you can try your best to eat well. The practice of large pieces of braised pork is actually very easy to master. As long as we pay attention, we can learn almost all the methods of braised pork in chunks, so that we can easily taste more delicious food with our families, thus enriching our dining table and enjoying delicious food.