the practice of braising pork will vary slightly from place to place. The south is used to mixing colors with soy sauce (soy sauce), while the north prefers fried sugar. Generally, the raw material is the best pork belly (the so-called best pork belly should be layered, generally about five layers is better, hence the name "pork belly") or "sitting on the hip" (that is, the tip of the back hip).

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As a raw material, you usually choose the best pork belly or pork belly with skin and rock sugar. Wash the pork belly with skin, put it into the pork belly block, add water more than two inches higher than the meat block, skim off the floating foam on the surface layer with a spoon, turn it to a low heat, turn it into a wok, pour in soy sauce, add rock sugar, cook until the juice is thick, add some salt to adjust the taste, wash the pork belly with skin, and cut it into mahjong pieces; Rinse dried hawthorn slices with water.

put cold water in the basin, add a tablespoon of cooking wine, add pork belly pieces and soak for 15 minutes.

put the soaked pork belly pieces and dried hawthorn slices into a casserole, and add enough water, at least two inches higher than the meat pieces.

bring to a boil for 3 minutes with a large fire, and skim off the floating foam on the surface with a spoon continuously.

reduce the heat to a slight boil for one and a half hours. In the middle, I covered the oil filter cloth bought in the supermarket to help remove some oil. If there is no oil, you don't need it.

transfer to a wok, pour in a tablespoon of soy sauce, and simmer for 3 minutes until the soup thickens.

add rock sugar, cook until the juice is thick, add some salt to adjust the taste, and finally order sesame oil.