First of all, the raw material of "braised pork" should be half-thin and half-fat pork, cut into symmetrical shapes, steam five layers of three-flowered belly meat with rock sugar and octagonal cinnamon, then fry it in a pot, add lobster sauce, and then use thin soy sauce and a little sugar to make a big fire. The color is gold. Because "Shi Mao Braised Pork" belongs to a special Hunan cuisine, a little pepper is added in the firing process, so it tastes sweet and salty.

Raw materials:

750g of pork belly with skin, lobster sauce 1 0g, onion10g, ginger10g, star anise10g, 2 grams of cinnamon, garlic10g, and dried pepper10g.

Self-made simple method:

(1) Cook pork belly with clear water, take it out, wash it, drain the water, and replace it with pieces five inches square. Put it in a bowl, add star anise, cinnamon, ginger and crystal sugar, steam it for eight times, and cut it into 5 cm square pieces.

(2) When the wok is heated to 60% heat, put the meat in the wok and fry it with low fire until it is brown, and then take out the oil.

(3) Heat 50 grams of oil in the pot, add fermented soybean, onion, ginger, star anise, cinnamon and dried chili to stir-fry until fragrant, then add meat, broth, refined salt, monosodium glutamate, sugar, soy sauce and fermented milk, and stew slowly 1 hour.

(4) When the meat is crisp and rotten, add garlic and simmer a little, then collect the juice and sprinkle a little chopped green onion.

1.500g pork belly is cut into 2cm square pieces.

2. When the oil temperature in the pot is low, stir-fry the ingredients (that is, star anise) and cinnamon, then stir-fry the meat with high fire until the meat turns white, and continue to stir-fry for 2 minutes.

3. Add soy sauce+salt+sugar (sugar can be fresh or a small amount) and fry for 5 minutes.

4. Add boiling water (it must be boiling water! ! ! ) Skip the meat, add a few slices of ginger and jujube (nothing is needed), simmer for 40 minutes, and add it when the water is not enough.

After 5.40 minutes, open the lid and collect the soup on the fire, and the meat will be wrapped in beautiful colors!

Technical points:

1 Keep the fire in cook the meat low, or the lean meat will harden.

Don't simmer the meat too much, and it is advisable to simmer it before.

3. Try not to put soy sauce, which is sweet and old.