1. Prepare a clay pot. Metal containers are not used to make braised pork. Pots should be used to cook braised pork, and the meat to be braised should be treated with water first.

2. Add brine to drown the meat, then add soy sauce (not much at first, depending on the color of the meat, mainly for color matching), half a catty of clear oil (oil must be added, otherwise the marinated meat will be like boiled water), and a proper amount of salt. Put the marinated medicine bag in, and after the fire boils, cook it with low fire.

3. Because there is rotten meat in the medicine, you should not cook it hard. For example, one hour is enough for beef, and the time for other meats can be shorter. Stick the meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to fish the meat in a boiling pot before leaving the fire, for cold pot fishing will spoil the soup.

4. A medicine can be marinated for many times, until it feels tasteless or the taste of the medicine is weak. Take out the old medicine bag and replace it with a new medicine (pay attention to changing the medicine instead of the soup). Cook meat several times a year without changing soup for 3-5 years. The older the better.

Method 2:

1. Scrape the pork with hind legs or fat and skinny meat and cut it into three pieces. Boil it in boiling water to remove the blood and scoop it up.

2. Put the wok on high fire, and pour in liao ribs concentrated marinade, and then pour in clear water, and boil the fragrance to obtain the brine.

3. Boil the pork in the brine, then switch to low fire, marinate the meat until it is fragrant and rotten, and cut it into pieces when eating, and pour in a little soy sauce and sesame oil. You can try it. How about it?