First, Sichuan braised pork raw materials: Pork belly with skin is cut into small pieces with appropriate seasonings: oil, ginger, soy sauce, rock sugar, Shaoxing wine, red pepper, pepper, star anise, cinnamon 1) Boil pork belly with water, take it out, wash it and drain it. This can clean the dirty things on the meat, and there will be no dirty foam when burning braised pork. You'd better cook braised pork ribs first. 2) Take an oil pan (note: the oil should be appropriate, because there is oil in the meat), add an appropriate amount of white sugar, and when the sugar turns brown and bubbles, pour it into the meat and stir fry quickly to avoid oil spillage. Stir-fry for as long as possible until all the meat pieces are evenly reddish brown. Add Shao wine, ginger, soy sauce, red pepper, pepper, star anise and cinnamon, add a little water and cook for 20 minutes on low heat. When the soup is thick, take the pot. Second, Sichuan braised pork material a piece of pork belly, cut into strips one centimeter square. 1. Wash the wok, heat it, add two spoonfuls of oil, add three or four spoonfuls of sugar, and turn the heat down. 2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, also called fried sugar color. 3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar. 4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire and collect the juice. Third, the preliminary preparation of Sichuan braised pork: a piece of pork belly, cut into strips one centimeter square. 1. Wash the wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and reduce the heat. 2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, also called fried sugar color. 3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar. 4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.