1. Ingredients: 1 onion, 3 slices of ginger, 1 aniseed, 1 bay leaf, 2 dried red peppers, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, 1 small piece of cinnamon.

2. Steps: Cut the skin-on pork belly into 1.5CM square pieces, wash and put into the electric pressure cooker.

3. Add onions and ginger.

4. Add aniseed, bay leaves, cinnamon and dried chili.

5. Pour in cooking wine, dark soy sauce, and soy sauce.

6. Add salt and sugar.

7. Mix well, cover, keep it sealed, twist for 20 minutes, and serve.

8. Tips: The electric pressure cooker is very convenient for cooking, but one trouble is that the lid cannot be opened for inspection during the processing, so the amount of these seasonings needs to be adjusted according to the amount of meat. I’ll gain experience after making it a few times. My habit of adding soy sauce and salt is to err on the side of less, because if it’s too bland, you can add more, but if it’s too salty, you can’t save it.

9. When making braised pork in an electric pressure cooker, there is no need to blanch the meat before frying until brown, which saves time; moreover, the meat is not tightened, and there is no need to add water when making, and the entire soup is It’s the cooking wine, soy sauce and the water in the meat.