The manufacturing method and steps are as follows:
Tip: Pork belly must choose fresh pork belly with one layer of fat and one layer of thin and distinct layers, and the braised pork is beautiful and delicious. Some friends will rinse the hot meat with cold water after blanching, which will "kill" the hot meat. In the later cooking, the oil inside will not come out, but the water will be lost, resulting in greasy dishes and firewood. In addition, when boiling water, you must put cold water into the pot, so as to better boil the blood.
Step 2: Oil the hot pot, add the prepared pork belly, and stir-fry with low fire until the platinum color of the pork belly is full (stir-fry the pork belly to get oil, and then fire it with a yellowish surface, so that the pork belly is not greasy). Take another pot, heat the oil, add the rock sugar to boil out the sugar color, add the meat pieces and stir-fry together, and then put the aniseed in the oil at the edge of the pot to stir-fry the fragrance. Pour in soy sauce, oil consumption, soy sauce, etc. in turn and wrap them evenly on the meat.
Tip: Stir-frying sugar color is the key step in making braised pork. Sugar changes color very quickly, so pay attention to observation. If it is fried, it will be bitter. When frying the sugar color, it is enough to add a little oil to the pot to make the rock sugar turn in the pot. Stir-fry with a small fire, saccharify it into liquid-turn dark-foam-put it into the meat at the moment when the foam disappears, and stir-fry it with a big fire to color it. Stir-fried sugar is fried in a big fire when the bubble is about to disappear. It is best to use rock sugar to stir-fry sugar, which not only tastes good, but also makes the fried meat red, bright and beautiful.
Step 3: Add hot water without meat into the pot, then add fragrant leaves, ginger slices, onion segments, aniseed, and a few crystal sugar. Friends who like spicy food can also add a few small peppers.
Tip: It should be noted that cold water should not be added after the meat is fried. Otherwise, for one reason, the meat will be "killed" and the consequences will be the same as greasy firewood, and there will be no instant effect. ?
Step 4: After the fire starts, transfer to the casserole, add some salt to taste, and simmer for about 50-60 minutes. When the meat is cooked, take out the ginger, star anise and fragrant leaves and discard them. The last step is to collect the juice from the fire and put it out of the pot.
Tip: this step is best done in a casserole, that is, it doesn't stick to the pot, and you don't worry about burning it. It is especially suitable for beginners. When stewing, everyone should be patient. When the fire boils, it will turn to a small fire. It will take at least an hour to stew, and the meat will be crisp and rotten, and the oil will come out. In addition, the braised pork should be braised with more water, and it is best not to add water halfway.