Press the braised pork pressure cooker over high heat for 15 minutes.

Ingredients used: One pound of pork belly, a dozen rock sugar, 4 tablespoons of light soy sauce, a piece of ginger, a section of green onion, dried chili pepper, bay leaves, cinnamon, grass fruit, star anise, and appropriate amount of salt.

1. Burn the skin. Heat the pan and sear the skin of the pork belly toward the bottom of the pan for 2 minutes. When it is slightly browned, take it out and scrub it clean to remove all the hair hidden under the pig skin.

2. Blanch. Cut the processed pork belly into thick slices, boil water in a pot, add 2 spoons of cooking wine, some ginger slices, and cold water. Put the pork belly slices in. After the water boils, cook for 2 minutes and drain out the water.

3. Stir in oil. In a clean pan, put the pork belly into medium-low heat and slowly fry it to get out the excess oil in the meat, so that it tastes fat but not greasy, and lean but not burnt. Once both sides are browned, set aside.

4. Color. Put a little oil in the pot, add a dozen grains of rock sugar and stir-fry over medium-low heat until it turns brown. Add the pork belly and stir-fry. Add ginger slices, green onion segments, an appropriate amount of dried chili peppers, 2 bay leaves, 1 small section of cinnamon bark, and 1 grass fruit. , stir-fry 2 star anise until fragrant.

5. Seasoning. Add water to cover the pork belly, add 4 spoons of light soy sauce, 1 spoon of cooking wine, appropriate amount of salt, and bring to a boil over high heat. Pour all the ingredients and soup into the pressure cooker and cook over high heat for 15 minutes.

6. Collect the juice. After opening the pressure cooker, continue to heat until the soup reaches about half a bowl. At this time, the braised pork will be well-colored and flavorful. After these 7 steps, the pot will be crispy and red, which is particularly satisfying. The braised pork is ready.