Ingredients

2 pounds of pork, 4 tablespoons of dark soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anise, 3-5 cloves, 3 bay leaves, 1 small piece of cinnamon, 1 small piece of ginger, a few dried chili peppers

Method

1. Wash the pork, put it in a container, add cooking wine, and then add enough The amount of water is enough to cover the pork, soak it for half an hour to an hour to remove the blood;

2. Boil a pot of water, add all the ingredients except salt and the meat Put one piece down, bring to a boil over high heat, turn to low heat, and marinate slowly for about half an hour, then add appropriate salt, and continue marinating until the desired softness and hardness are required. You can adjust the marinating time according to your preference;

3 .Turn off the heat, remove the braised pork into a container, remove the spices, etc. from the marinade, pour the marinade into the container for the braised pork, and soak the braised pork. Let cool and store in the refrigerator. When you need to eat, take out an appropriate amount of braised meat and marinated sauce and heat it.

Tips

The weather is hot now and the marinade is prone to acidity, so don’t make too much at one time. Rock sugar should be as big as the tip of your little finger; cinnamon should be about 5cm; dry chili should be added according to preference.