1. Ingredients for braised pork leg: pork leg spices, soy sauce, rock sugar, ginger, garlic, chili

(1) Cut the pork into large pieces, blanch and drain (put A little salt)

(2) Heat oil in a pan, put the drained pork down and fry until golden brown, remove and set aside

(3) Heat oil with spices, ginger, garlic and chili pepper Then put it in and stir-fry until fragrant. After stir-frying, add rock sugar, stir-fry and put down the fried pork. Stir-fry evenly and then add water and soy sauce (ratio of water to meat: 3:2). Cover the pot and simmer over medium heat for 30 minutes.

(4) Open the lid to collect the juice (the soup can be removed from the pot when it thickens)

2. Ingredients: pork leg, ginger removed, garlic slices, thirteen spices, oil, Rock sugar, dark soy sauce, black fungus

(1) After burning the pork leg, scrape it clean, remove the hair, and chop it into small pieces; boil water in a pot, add a little salt and ginger, add the pork leg meat and blanch it Wash with water and set aside;

(2) Peel and slice the ginger, slice the garlic, and prepare the thirteen spices for later use;

(3) Add a little oil to the pot and add Melt rock sugar into sugar water over low heat; add dark soy sauce, stir-fry the pork leg meat so that each piece of meat is evenly coated with color, add ginger and garlic thirteen spices, and stir-fry for a while, the meat will be very well colored at this time ;

(4) Stir-fry for about 5 minutes and then add the water that has covered the pork. Bring to a boil over high heat, then turn to low heat and simmer for about 40 minutes. Add black fungus (soak the fungus in water before and wash it). About 10 minutes after taking out the pot, add the fungus and continue to simmer;

(5) When the soup is only one-third full, turn on high heat and add a little starch water and salt to reduce the juice.

3. Ingredients: 1 pork leg, appropriate amount of white sugar, appropriate amount of ginger, 1 spoon of salt, 1 spoon of light soy sauce, 3 spoons of cooking wine, appropriate amount of thirteen spices, 2 dried chilies

(1) Wash the pork leg meat, remove the bones and cut into small pieces.

(2) Put an appropriate amount of cold water in the pot over high heat, blanch the pork leg meat to remove blood foam and impurities, and remove from the pot after boiling.

(3) Heat the pot, add an appropriate amount of vegetable oil, then add sugar and stir-fry.

(3) Stir-fry the sugar over low heat until it becomes brown, then pour in boiling water when it bubbles.

(4) Add ginger slices and blanched pork leg meat, add salt, light soy sauce, cooking wine, thirteen spices, and 2 dried chili peppers to taste, and add enough boiling water to cook over high heat open.

(5) Cover the pot and bring to a boil over high heat, then turn to medium heat and simmer for 30 minutes. Open the pot lid and reduce the juice over high heat before serving on a plate.