One pound of pork belly, washed, rinsed and drained. Add pork belly and stir-fry. Cut the garlic and ginger into slices and put them into the pot. Saute the bay leaves, star anise, cinnamon and dried chili until fragrant. Pour in rice wine, salt, rock sugar and light soy sauce, then add fermented bean curd juice and stir-fry, then add boiling water without covering the meat, bring to a boil over high heat, then reduce to low heat and simmer for another hour. When the stew is almost done, remove the spices. Finally, reduce the juice over high heat, sprinkle green onions on top, and the fragrant rose braised pork ribs are ready. , the purpose of drenching the pork belly is to remove the fat from the pork belly. It is okay to explode the oil in the pot, and the effect can be achieved. Remember that you do not need to add dark soy sauce. After adding dark soy sauce, the meat will turn black and the taste will change. According to personal interests and hobbies, the southern region prefers salty and fresh food, while the northern region prefers salty food. It's okay to eat it once in a while, so don't be greedy for perfection.

Because nowadays people are well-nourished and have overcapacity. Health care is the goal, and good nutrition is the most important. Braised pork ribs without fermented bean curd sauce is best. The taste of braised pork is generally salty and sweet, with a bit of five-spice or sauce flavor. There are also sweet ones, such as Mao's braised pork. The condiments used are mostly dark soy sauce, light soy sauce, fried sugar tones, salt, sugar, chicken essence, MSG seasoning, star anise, cinnamon, bay leaves, Amomum villosum, Poria cocos for incense, and dried chili peppers.

Bean curd and fermented bean curd juice, also known as fermented bean curd, are unique traditional folk delicacies that have been popular in China for thousands of years. They are known for their good taste, high nutrition, smell of odor, and taste similar to that of bean curd. A unique fragrance. Adding fermented bean curd juice to boiled beef is only done by some people, not everyone. The fermented bean curd juice is a seasoning. Although it has a certain color, the main purpose of using fermented bean curd or fermented bean curd juice for cooking is for seasoning. The traditional braised pork ribs do not require fermented bean curd sauce or fried sugar, just light soy sauce, white sugar and other seasonings. Clean the pork belly, cut into pieces, boil in cold water for 2 minutes, remove and set aside. Pour 2-3 pieces of fermented bean curd into the bowl, break it, pour a small amount of fermented fermented bean curd juice, mix well and set aside! Pour a small amount of oil into the pot, add 15 grains of white sugar, stir-fry over low heat until golden brown, pour in the pork belly, add ginger and garlic, stir-fry evenly until the pork belly is thoroughly colored.

Pour in the fermented bean curd juice and stir-fry evenly, add star anise, cinnamon, bay leaves, salt, rice wine, light soy sauce, pour in boiling water to cook the pork, and simmer over medium-low heat for 30 minutes . Bring to a boil to collect the juice, add in the beautiful green onions, and enjoy! The pork belly made in this way is delicious and melts in your mouth! Chinese cuisine focuses on one rule. Braised sauce and fermented bean curd sauce are two tastes with strict differences and cannot be drawn together. Braised sauce is to make full use of the raw materials by adding sugar color and boiling oil until they are wine red, and then slowly stir-fry the sugar color with other seasonings and condiments to make the raw materials brown and red in color, soft and fragrant, plump and firm. A cooking method that won’t leave you feeling greasy.