1, pork belly cut into small pieces for later use. Slice onion and ginger. Blanch the pork belly with cold water, then add ginger and onion cooking wine to remove the fishy smell, boil the pot, skim off the floating foam, take it out and rinse it.

2, don't put oil in the pot, add pork belly and stir fry with a small fire, and pour out the extra oil. Put a piece of fermented bean curd in a small bowl, pour it in, crush it with a spoon, then add half a spoonful of cooking wine, soy sauce, soy sauce and salt, and stir well for later use.

3. Put a spoonful of sugar color in the pot, stir-fry and color, then add the freshly prepared juice and stir-fry to taste, and then add onion, ginger slices and cinnamon. Then add cold water that overflows half of the ingredients, cover the pot, bring to a boil with high fire, and simmer for 30 minutes.

4, when the soup is almost collected, you can take it out and put it on the plate, and sprinkle some chopped green onion to decorate it. It's delicious.

Matters needing attention in cooking braised pork.

1, braised pork usually needs to be fried in sugar, but it is difficult to master and unhealthy for young people nowadays. When cooking braised dishes, soy sauce is always smoked, and sugar is replaced by rock sugar, so that braised pork tastes good and the burned color is bright.

Because the pork belly itself contains some oil, there is no need to put oil when frying the meat. As long as the firepower is turned down, the oil in the meat will be forced out slowly, so that the braised pork will not be greasy.

3. After the meat is colored, it must be stewed with boiling water. If you pour cold water, it will stimulate the contraction of the meat, resulting in long-term undercooked meat.