Braised pork
Prepare materials first: pork belly, ginger, tsaoko, crystal sugar, star anise, salt, soy sauce, soy sauce, cooking wine and monosodium glutamate. When ready, cut the pork belly into mahjong-sized pieces, clean it, soak it in cooking wine for about 1 hour, take it out and drain it, prepare a wok, heat it with oil, fry the pork belly until the meat is slightly yellow, and then add pepper and tsaoko.
Braised pork
Prepare materials first: pork belly, star anise, onion, fragrant leaves, ginger slices, white sugar, salt, soy sauce, yellow wine, rock sugar and peanut oil. After preparation, cut the pork belly into pieces, prepare a wok, add water to heat it, put it into the pork belly pieces, boil it in boiling water for about 5 minutes, then take it out, control the water to dry it for later use, heat the other wok with oil, add star anise to stir-fry for fragrance, and add sugar to stir-fry for sugar color. Stir-fry evenly, add water, add minced meat, add onion, ginger slices and fragrant leaves, finally add rock sugar, cover, stew for about half an hour, open the cover, check that onion, ginger, star anise and fragrant leaves are not used, add a little salt to taste, and finally collect juice with high fire.
Braised pork
Prepare materials first: pork belly, onion, ginger, star anise, fragrant leaves, pepper, fennel, brown sugar, soy sauce, dried hawthorn, cooking wine and fermented bean curd. When ready, cut the pork belly into small pieces, prepare a wok and put the pork belly in it. After frying, add brown sugar and continue to stir fry. Add cooking wine and soy sauce and continue to stir fry. Add fermented bean curd, onion and ginger slices.