Step 1: Cut into pieces

Prepare two Jin of pork belly and cut it into mahjong-sized pieces. Don't cut it too small, because the meat will shrink and lose water when cooking. If it is too small, it will become very dry and hard.

step 2: auxiliary materials

chopped scallion into horseshoe slices, sliced ginger, put in a pot and grab a grain of star anise, a section of cinnamon, a few fragrant leaves, a broken grass shell and a handful of dried peppers. Prepare a handful of rock sugar and a can of beer for later use.

Step 3: blanch

Add clear water to the pot, put the pork belly cold water into the pot, add 1 grams of cooking wine to remove fishy smell, slowly heat and boil the blood and impurities in the pork belly, then clean the floating foam in the pot after the water boils, and pour it out to control the water. Don't wash with cold water after blanching, so the meat will be tight and not soft enough.

Step 4: stir fry

Add a little vegetable oil into the pan to moisten the pan, pour in the rock sugar, stir the rock sugar until it is completely melted and the sugar juice slowly turns reddish brown with dense bubbles, then pour in the pork belly with controlled moisture and stir it, so that the pork belly is evenly covered with sugar color. Then add 3 grams of soy sauce to make the bottom color darker, so that the pork belly is more ruddy. Pour 1 grams of cooking wine from the side of the pot, take away the fishy smell by the volatilization of cooking wine, add a spoonful of water, and pour in a can of beer, which also has the function of removing fishy smell and enhancing freshness. Add 1 grams of soy sauce, 2 grams of salt and 2 grams of pepper, stir well, and turn to high fire to boil the soup.

Step 4: Stew

Then put the prepared spices into the casserole, pour the pork belly and soup, and simmer for 1 hour on low heat to stew the pork belly until it tastes good. An hour later, the lid of the pot was opened. At this time, the soup in the pot was very thick and smelled very fragrant. The pork belly was red and white, which was particularly attractive.

gently pinch out the stewed pork belly, put it on a plate, and then pour the soup to taste delicious.