Braised Pork

The first step is to rub the skin of the pork belly in a hot pot. This can remove the hair on the skin and remove the odor. Then rinse the pork with clean water. Cut the pork belly into wide strips and put in cold water. Add onions and ginger and cook until the pork changes color.

The second step is to take out the cooked pork belly, rinse it with clean water, and then cut it into small cubes of 1-2 cm.

The third step is to stir-fry the cut pork belly in a hot pot. No need to put oil in the pot. Stir out the fat from the pork belly. This step cannot be omitted. Stir-fry out the fat from the pork belly. Not greasy. (The stir-fried oil can be reserved for cooking).

The fourth step is to heat the pan with cold oil, add an appropriate amount of rock sugar, and slowly stir-fry over low heat until the rock sugar melts. When the rock sugar bubbles and turns maroon red, add the pork belly and stir-fry quickly evenly. Then add star anise, cinnamon, bay leaves, ginger slices, and dried red pepper (you can also choose not to add them, according to your preference) and stir-fry until fragrant.

Step 5: After stir-frying until fragrant, add cooking wine, light soy sauce and soy sauce again and stir-fry evenly. Pour in just enough beer to cover the pork. (Beer contains enzymes, which can make the pork belly softer and more delicious)

Step 6: After the high heat boils, turn to low heat and cook for about 30 minutes. During the cooking process, stir it at any time, if you like If you eat potatoes, you can also add the cut potato cubes at this time.

Step 7: When the time is up, reduce the juice over high heat. Don’t make it too dry, just bring in a little juice, and then sprinkle with chopped green onion for decoration. Pair it with hot steamed buns, not to mention how delicious it is.