Grandma's braised pork method introduces the cuisine and function in detail: home-cooked recipes. Ingredients: pork belly 1 kg seasoning: oil 1 tablespoon, 4 slices of ginger, a pinch of shallots, a proper amount of cooking wine, a proper amount of soy sauce, 3 tablespoons of sugar, and 2 tablespoons of salt1. Teach your grandmother how to cook braised pork and how to make it delicious. The meat you choose for braised pork must be pork belly, the kind with three layers of fat meat and ribs. The braised pork made from this kind of meat is tender but not greasy, and the meat next to the ribs is tender. There are many ways to braised pork, such as Sichuan flavor, improved taste, and grandma braised pork that Jiangnan people like. When cooking, the choice of taste can be adjusted according to your own preferences. Generally, northerners like to stew braised pork with some peppers and aniseed, while Jiangnan people like sweet taste, so they can add and subtract seasonings appropriately in the production process. The braised pork of grandma's house introduced below is Jiangnan flavor, which melts in the mouth and is very delicious. Practice: 1, boil water in the pot, add 1 tbsp cooking wine, blanch the pork belly in boiling water, and take it out after the meat loses color. 2, oil pan, medium heat 50%, add sugar (brown sugar and white sugar can be), slowly melt the sugar, add pork belly and stir fry for a while, then add knotted shallots and ginger slices. After seeing the color of the fried meat, add a proper amount of soy sauce and yellow wine to continue frying (the yellow wine can be 50ml~ 100ml). 3. Take a medium-sized pot, put the fried meat into the pot, stir it to see how much water there is, and add a small amount of water, which is about 2/3 of the meat. After the big fire boils, simmer slowly. When stewing, try using pointed chopsticks to see if it is crisp. When it is crisp, turn on high heat, drain the juice and put the chopped green onion into the plate. Tips: 1, when melting sugar, don't be impatient, simmer over medium heat, otherwise it will be easy to paste the bottom. 2. The ratio of yellow rice wine to clear water is not fixed. If you like the taste of wine, you can add more yellow wine and less water. Finally, the position of water depends on the draft of the pot you use. If it is a waterless pot (such as Zliren pot, Fishler pot, etc. ), you can stew slowly without adding water.