First, prepare 500g of pork belly, 1 tablespoon soy sauce, 1 teaspoon salt, appropriate amount of rock sugar, 4 onions, ginger 1 serving, appropriate amount of cooking wine, about 50ml of vegetable oil and clear water 1 bowl. Secondly, the pork belly is cleaned and cut into cubes of about 3 cm, ginger is cut into small pieces and onion is cut into sections. Finally, put the chopped pork belly into a pot and blanch it (boil it for 2 minutes after the fire is boiled, remove the pork belly and clean the floating foam on the skin with warm water).

2. Braised pork belly Step 2

First of all, after cleaning the pot, pour in the vegetable oil prepared before. After the oil is put into the pot, adjust it to medium heat and add rock sugar. Secondly, stir the crystal sugar clockwise or counterclockwise with a spatula until the crystal sugar slowly melts and turns into jujube red. When the big bubbles in the oil turn into small bubbles and the small guns disappear completely, it means that the sugar color is cooked. Finally, put the pork belly into the pot and stir it constantly, so that all the pork belly is evenly covered with sugar.

3. Braised pork belly Step 3

The last step is very important, but it also requires patience. First of all, the pork belly is wrapped in sugar, and then poured into cooking wine, soy sauce, onion and ginger slices for 2-5 minutes. Secondly, add water to the pot, and the water should not be streaky. Finally, turn it into a big fire and cook it. After the water boils, turn it into a small fire, then cover it and cook it for 60 minutes. After the 60-minute meeting, put a proper amount of salt into the pot cover, and then boil it over high fire for 60 minutes. After all the juice is collected, turn off the fire and enjoy this delicious dish.