First kind

1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);

2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;

3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);

4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.

The second type

When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all.

Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot!

The process of frying is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Second, it will increase the flavor of meat, and the appearance of meat will be golden when fried. Cease fire, fish out the meat and pour out the oil. Take another pot, pour in the right amount of oil, stir-fry the onion, ginger and pepper, especially remind you to add garlic, pat it a little, peel it, don't cut it, put it in the whole, stir-fry it together, and then very importantly-don't forget to add sugar! Rock sugar is the best, and sugar is ok, at least 1 spoon. Don't be afraid to put too much, meat is sweet. Then pour in soy sauce, not too much. Hurry up, or the sugar will burn. After the juice is boiled, pour in the fried meat, stir fry, pour in water, and then-put it in a pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, boil, cover the pot and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then open the fire to collect the juice. After the juice is thick, add a little monosodium glutamate, cease fire and take out the pot. Then cut the third kind of white meat into pieces of suitable size. Then blanch in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce. Put a little oil in the wok, add sugar, and stir-fry until it is brown. To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! If you like, you can also add some dried peppers and fry them together. The color can be brighter and the taste will be richer. When the color is good, you can add water, and then when the water boils, put down the fire and stew! When there is not much water left, put salt and collect juice on fire!

Practice: a catty of pork belly, cut into small pieces of 23 cm square, then cut a few knives on each side (to taste, you can save it if you are lazy), use soy sauce (soy sauce is mixed at home, I use it here), add sugar and chopped green onion to make juice, and feed the meat for two hours (it is best to turn it from time to time). Heat half a pot of oil and put the pieces in one by one while it is hot.

Features: the meat is rich and crisp.

The key: add more onions and stir-fry in place (don't pour all the meat at once, it will stir-fry the meat)

Disadvantages: there is a lot of smoke when frying meat. Without a strong range hood, it won't take long. There are thousands of ways to braise pork, which is an ancient method and a secret system. I don't know. I'm making a decision.

Ingredients: pork belly, one seasoning: onion, ginger, garlic, aniseed (star anise), cinnamon, pepper, sugar, salt, soy sauce and monosodium glutamate (or chicken essence).

Exercise:

Step 1: Wash the fried meat and cut it into mahjong pieces, 2 cm square. You don't need boiling water, just pour the right amount of oil into the pot. When the oil is hot, fry the ingredients and meat in the pot! The process of frying is indispensable. First, the pigs in the fat meat are fried, which is not greasy to eat; Second, you can increase the flavor of the meat (don't overdo it, be careful to turn it into oil residue), fry it until it looks golden, cease fire, remove the meat and pour the oil.

Step 2: Heat another pot, pour in proper amount of oil, and saute shallots, ginger and peppers. Special reminder: put garlic, pat it slightly, peel it, don't cut it, put it in whole, stir-fry it together, and then it's very important-don't forget to put sugar! Rock sugar is the best, and sugar is ok, at least 1 spoon. Don't be afraid to put too much, meat is sweet. Then pour in soy sauce (preferably soy sauce, which is easy to color), not too much. Hurry up, or the sugar will burn. After the juice is boiled, pour in the fried meat, stir fry and pour in water (bone soup is the best).

Step 3: stew the soup with the meat and pour it into the pressure cooker (if you have time or no pressure cooker, stew slowly for at least an hour, the worse the better, don't forget to add water). Add salt, aniseed and cinnamon into the water in the pressure cooker, boil it, cover the pot and stew for 25 minutes, then cease fire and cool naturally. When there is no pressure, open the lid and then open the fire to collect the juice. Add monosodium glutamate after the juice is thick, and there are many ways to stop the fire and stew the meat. The key is to boil all the oil in the fat. The color of sugar is also important.