1.

Cut pork belly into pieces, add base oil to a wok, stir-fry the meat with medium fire until the skin is cracked, skim the meat and put it into a pressure cooker, and add onion, ginger (mashed), soy sauce, cooking wine, a dozen pieces of pepper, an octagonal, a little thirteen spices or five spices powder, appropriate amount of rock sugar and salt.

2. stir-fry sugar. This is a key step to affect the color of braised pork. Brush the wok with a little base oil. Without oil heating, directly add 1-3 tablespoons of white sugar, stir-fry over low heat until saccharified and brown. If you continue to stir fry, the sugar liquid will turn into brown-red foam (don't worry, it's not over yet! ), continue to stir fry. After a while, you will see more bubbles, lighter colors and attractive golden red, and then stir fry sugar. Then you can add water to boil and add it to the meat. I just pour the fried sugar on the meat in the pressure cooker.

3. Add water to the pressure cooker, no need to drain more water. Just put one knuckle into the cooker, close the lid and fire. After 10- 12 minutes, the pressure valve hisses and turns to low heat.

4. After the pressure cooker is closed, the pressure of the cold water flushing valve recedes, part of the soup is poured out by opening the lid, and chicken essence is added to open the lid to collect the juice.

Note: Stir-fried sugar must not be properly stirred with low fire, otherwise the sugar will be burnt before it turns red.

1-3 tablespoons sugar, stir-fry over low heat until it is saccharified and turns brown. If you continue to stir fry, the sugar liquid will turn into brown-red foam (don't worry, it's not over yet! ), continue to stir fry. After a while, you will see more bubbles, lighter colors and attractive golden red, and then stir fry sugar. Then you can add water to boil and add it to the meat. I just pour the fried sugar on the meat in the pressure cooker.

3. Add water to the pressure cooker, no need to drain more water. Just put one knuckle into the cooker, close the lid and fire. After 10- 12 minutes, the pressure valve hisses and turns to low heat.

4. After the pressure cooker is closed, the pressure of the cold water flushing valve recedes, part of the soup is poured out by opening the lid, and chicken essence is added to open the lid to collect the juice.

Note: Stir the fried sugar with low fire, otherwise the sugar will burn and turn into red powder before it has time.