Prepare 500g pork belly, 1 tablespoon soy sauce, 1 teaspoon salt, appropriate amount of rock sugar, 4 shallots, 1 ginger, appropriate amount of cooking wine, about 50ml vegetable oil, 1 bowl of clear water. Secondly, the pork belly is cleaned and cut into cubes of about 3 cm, the ginger is cut into small pieces and the onion is cut into sections. Finally, put the chopped pork belly into a pot and blanch it (boil it for 2 minutes after the fire, remove the pork belly and wash the floating foam on the skin with warm water).

2. Braised pork belly step 2

First, after cleaning the pot, pour in the vegetable oil prepared before. After the oil is put into the pot, turn it to medium heat and add rock sugar. Secondly, stir the rock sugar clockwise or counterclockwise with a spatula until the rock sugar melts slowly and turns into a purplish red. When the big bubbles in the oil become small bubbles and the small guns disappear completely, it means that the sugar color is ripe. Finally, put the pork belly into the pot and keep stirring to make the pork belly evenly coated with sugar.

3. Braised pork belly step 3

The last step is very important, but it also requires patience. First, wrap the pork belly with sugar, then pour in cooking wine, soy sauce, onion and ginger slices and marinate for 2-5 minutes. Secondly, add water to the pot, and the water should not have pork belly. Finally, turn to high heat and cook. After the water is boiled, turn to low heat, then cover the pot and cook for 60 minutes. After the 60-minute meeting, put a proper amount of salt in the pot cover, and then cook on high fire for 60 minutes. After collecting all the juice, turn off the fire and enjoy this delicious dish.