This is my specialty. No sugar, of course. According to my own taste, the braised pork I shared is just as delicious without sugar. First, I made braised pork. I chose the first-class pork belly with five flowers and three floors. Prepare a little pepper, star anise, cinnamon, fragrant leaves, dried peppers, shallots and ginger slices, and soy sauce. Next, production began.

Cut the prepared 500g pork belly into 2cm thick pieces. Then, pour 50 grams of cooking oil into the vegetable pot and put it into the pork belly wok. Then add 5g of garlic foam, 5g of ginger, 20g of Pixian bean paste, 20g of soy sauce, 0g of white sugar10g, 5g of pure grain wine and 5g of aged vinegar. After the aroma explodes, put it into a cup prepared in advance, cover it, put it into a wooden stove where the dishes have just been cooked, and simmer for 3 hours with the help of the warm fire of the stove. If you don't stew it slowly for a long time, you can pour the fried pork belly into the pressure cooker with boiling water, and stew it in the electric pressure cooker or gas pressure cooker after boiling 15min.

Add a little oil when the vegetable pan is hot. Put the pork belly in a frying pan with a temperature of five layers. Stir-fry the pork belly surface, fold it and stir-fry it to give a fragrance. Remove unnecessary marks and add shredded ginger and a small piece of cinnamon. Four cents. Some pepper. 2 dried peppers, a little fennel, poured with a spoonful of rice wine, stir-fry twice. Then add the color of Lao Wang. The heavy smoker needs to be strengthened. Add delicious fresh soy sauce to improve the taste, and the pork belly will be fried to color. Add the right amount of cold water. Add a little chicken essence. If you don't like chicken essence, don't put it. You don't need to put salt in a serving of food. King of soy sauce, soy sauce will be salty. Bring the fire to the boil, cover it and simmer slowly.

Stewed braised pork will have a lot of juice. If you cook less, you can pour all the juice into the wok, and the juice inside will be sticky. Sticky juice bibimbap is delicious. The fire is too big and the soup is too little. The water must be drained until the juice in the middle is gone, so everyone uses wine instead. If you cook too much at a time, remove the amount of the day and put it in a wok to collect sticky juice. The remaining braised pork can be divided into multiple portions and put into plastic bags and frozen in the refrigerator. Can be used for stewing potatoes, stewed cabbage vermicelli, braised pork curry chicken rice, boiled noodle soup, etc. , are very delicious.