As Chaoshan people, they still have a say in the production of braised pork. The soul of braised pork lies in the taste of marinade. Of course, the choice of meat is also very important. Fresh and tender meat is preferred, because it will taste bad if it is too old, so it won't melt in your mouth.

So, how to choose the gravy of braised pork?

First prepare two or three star anises and some onions. This is where the halogen fragrance lies. Star anise is strong, so don't use too much. Secondly, prepare a few fragrant leaves to increase the aroma of braised pork. Then prepare a piece of ginger, preferably a large piece of ginger, so as to better remove the fishy smell of pork and refresh yourself. Slice ginger for later use. Then prepare some cinnamon, just two or three pieces, according to the amount of meat. Soaking some mushrooms can increase the aroma of braised pork, prepare some rock sugar, and increase the color and sweetness. Soy sauce, soy sauce and cooking wine need to be prepared.

Next, I'll teach you how to braise pork.

First of all, I usually choose fat and thin pork belly, which looks better. Wash the pork belly, boil water in the pot, add a few slices of ginger and a spoonful of cooking wine to remove the fishy smell, blanch until the pork belly is fully cooked, poke it with chopsticks, and the meat is cooked without blood. Take out cold water, rinse it, put it in a pot, add light soy sauce and light soy sauce according to the ratio of 1:2, such as one spoon, one spoon of light soy sauce and two spoons of light soy sauce. The light soy sauce is salty, but it can be a little less. Then, pour in a proper amount of boiling water, add the prepared star anise, fragrant leaves, several slices of ginger, cinnamon and mushrooms, throw a few pieces of rock sugar, and add a few pieces. Then add two teaspoons of cooking wine. Cover and cook for an hour, during which the meat should be turned over several times to make the color uniform and prevent the bottom of the pot from burning. After an hour, the braised pork will be ready, and then cut into pieces after cooling. Overheated meat can't be cut into pieces, and it is easy to spread out. Set the plate after cutting into pieces, and the remaining gravy can be poured on the meat.

This is the process from preparation to marinating of braised pork. You can also try to cook a braised pork yourself and share it with your family and friends.