First, we prepare a large piece of pork belly, burn the pigskin on the fire and bake it until it is brown. This is to destroy the sweat glands of pork and reduce the fishy smell.

Put it in a basin, clean the brown part with steel balls, and cut the pork belly into two sections and put it in the basin for later use.

note:

Be sure to carefully clean off the steel wire to avoid danger in your mouth.

Next, prepare some small ingredients, cut the green onions into sections obliquely, and put two pieces of ginger together.

Prepare a small pot and add pepper, dried red pepper, star anise, fragrant leaves and cinnamon.

Boil the pork first, boil the water in the pot, put the pork belly in the pot with cold water, and the pork will slowly overflow with blood smell, and pour in the prepared onion, ginger, pepper, star anise and so on. Add salt, boil over high fire and knock off the floating foam on it.

Cover the pot and cook over medium heat for about 20 minutes. After 20 minutes, open the lid, insert it with chopsticks, and then pour it out without resistance.

Then rinse it with clean water, put it on the chopping board, cut it into 2 cm pieces, and put the meat in a basin for later use.

A flower of broccoli, washed, broken into small pieces and put in a basin. Broccoli is mainly used as a base. Prepare a small pot, add fragrant leaves, cinnamon, aniseed, dried red pepper and ginger, cut into thick slices and put them together for later use. Prepare a small basin and pour in rock sugar for later use. Heat the oil in the pot until it is 50% hot (slightly smoky), and pour in the pork belly. When the skin is hot, the oil will explode. Hold the pot cover in one hand to prevent the hot oil from splashing on your body. It takes about 2 minutes to fry the pork belly until it is golden brown. This process has been on medium fire and small fire.

After 2 minutes, pour out the oil control and fry the pork belly, which tastes better and is not greasy.

The following operation is to color the pork, leave a little base oil in the pot, pour in the rock sugar, stir quickly, turn on a small fire, slowly melt the rock sugar, stir quickly with a spoon, and the sugar juice turns yellow and bubbles, and finally the sugar juice turns caramel, with a layer of dense fine bubbles on it. Pour in the fried pork belly pieces, stir fry quickly and color the pork belly. Then pour it into the prepared basin, burn oil in the pot, heat it, and pour in the prepared aniseed such as fragrant leaves, dried red peppers and ginger slices. Stir fry a few times, add a spoonful of bean paste, stir fry red oil, pour pork belly, stir fry a few times, pour half a can of beer, add some water, and the water level should not exceed the meat. Add soy sauce, sugar, salt, pepper, chicken powder, cover the pot and cook for 45 minutes. After 45 minutes, bring the pot to a boil and add a little water starch. Starch can be quickly gelatinized when heated, quickly turned over and collected into thick soup. Finally, add a lighting oil to increase the brightness.

Boil water in a pot. When the water boils, pour in broccoli and blanch for about one minute. Then rinse with clean water, and set the plate as shown below. After setting the plate, in order to buckle it perfectly, I suddenly buckled the braised pork while I was not paying attention. The braised pork was buckled upside down on the broccoli and the buckle bowl was taken down. Finally, sprinkle with chopped green onion for ornament.

Ok, this improved Shi Mao braised pork is ready.